Polenta ( Italian pronunciation: Ã, [po'l? nta] ) is a corn flour dish that has historically been made from other grains. These can be served as hot porridge, or may be allowed to cool and harden into toasted bread, frying, or baking. This dish is associated with Northern and Central Italy, Savoy in France, Switzerland, and Romania. It is also common in Brazilian regions that accept Italian immigrants and in Argentina.
Video Polenta
Description
Cereal variations used are usually yellow corn, but buckwheat, white corn, or mixtures can be used. Coarse grinds make the polenta rough and strong; the finer grinder produces soft and soft polenta. Polenta is a staple food of Northern Italian cuisine (and, to a lesser extent, Central Italy, such as Tuscany) and its consumption is traditionally associated with lower classes, because in recent times cornstarch is an important food in their daily nutrition.
As is known today, polenta is derived from an early form of oatmeal (known as puls or pulmentum in Latin) commonly eaten since Roman times. Prior to the introduction of maize (corn) from America in the 16th century, polenta was made from starchy ingredients such as farro (wheat), chestnut flour, millet, spelled (wheat), and beans.
Maps Polenta
Etymology
Latin polenta cover covered skinned and crushed grains, especially barley foods, and derived from Latin pollen for "fine flour", which share root with pulvis , which means "dust".
Cooking time
Polenta takes a long time to cook, boiling in four to five times the volume of aqueous liquid for about 45 minutes with almost constant stirring; this is necessary for even starch gelatinization. Several alternative cooking techniques have been created to speed up the process, or do not require ongoing monitoring. Quickly cooked (pre-cooked, instant) polenta is widely used and prepared in just a few minutes; it is considered lower than polenta made from unprocessed cornmeal and should be eaten after being roasted or fried.
In his book Heat , Bill Buford talks about his experience as a line cook at Mario Batali's Italian restaurant, Babbo. Buford details the flavor difference between instant polenta and slow-cooked polenta, and explains a preparatory method that takes up to three hours, but does not require constant stirring: "polenta, for most dishes, is left unattended... If you do not need to stir it every time, you can cook it for hours - what's the difference, as long as you're nearby? "
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Source of the article : Wikipedia
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