A cornmeal porridge that is the traditional basic dish of northern Italy. Polenta can be eaten fresh or, when set, cooked in a variety of ways.
This is also known as corn meal. It’s pale yellow and used a lot in Italian and Central/South American cooking. You will find it in good supermarkets, delicatessens and health food shops.
Made from cornmeal, polenta is eaten hot with butter or cooled and fried.
Coarsely ground Italian cornmeal that is simmered in water like porridge, then served soft or cooled and sliced. Grits or yellow cornmeal can be substituted.
cornmeal mush that can be cut and fried in patties
Polenta is a dish made with either white or yellow cornmeal. It's a very popular dish in northern Italy, so much so that southern Italians have nicknamed northern Italians polentoni.
po-LEHN-tah] An Italian cornmeal mush that is often cooled and then fried, grilled, broiled, or baked.
A coarse yellow cornmeal mush that is a staple of Northern Italy. As versatile as Souther nItaly's pasta, polenta can be served hot with various toppings. It can be molded, then cut into squares and fried or grilled. Back to the top
a thick mush made of cornmeal boiled in stock or water
A mush made from cornmeal, polenta may be eaten hot or cooled and fried. Polenta is a staple of northern Italy. See: About Polenta and Recipes
Formed yellow cornmeal mush, essentially. Baked or grilled with cheese or other toppings, makes a great appetizer or side dish. Say Polenta loudly multiple times with a heavy New York accent and it makes for hours of family entertainment fun.
A very thick mush usually made from cornmeal or farina, used in main dishes and as accompaniment.
a staple of Northern Italy, polenta is a mush made from cornmeal. It can be eaten hot or cooled until firm and cut into rounds or squares. Ours is the creamy variety, the texture of fine grained porridge.
A cornmeal dish that is generally enriched with eggs, butter, cream, or cheese.
is coarsely ground dried cornmeal cooked until thick and grilled.
The Italian version of cornmeal mush. Coarsely ground yellow cornmeal is cooked with stock or water and flavored with onions, garlic, and cheese. Polenta may be eaten fresh out of the pot, as a perfect accompaniment to stews. Polenta may also be poured into a greased pan and allowed to set. It is then sliced, sauted, and topped with cheese or tomato sauce. When cooked properly, polenta is a simple treasure.
Coarsely ground yellow cornmeal, cooked and flavored with onions, garlic, and cheese. Polenta is sometimes served as an Italian mush, with soups or stews. It's also spooned into a greased baking pan; allowed to set; then sliced, sauted, and topped with cheese and tomato sauce.
a cornmeal mush that is a staple in Northern Italy; it is eaten hot like porridge or cooled and cut into squares that are sometimes grilled
A staple from northern Italy, where it is used like a bread. Polenta is a cornmeal mush that can be served hot or cooled until firm then cut into squares that are fried. "Parmesan" or "gorgonzola" cheese is sometimes added for flavor.
A cornmeal porridge from Northern Italy. Traditionally made with water in a large copper pot called the paiolo and stirred with a bastone (a wooden baton) then cooled in madia - a round wooden tray and cut up into diamond or squares and then served plain with butter snd cheese, any of a number of sauces as pasta is and braised or roasted meat. Various ingredients can be added during cooking including cheese, vegetables, ham and truffles. There are two main types of Polenta - fine or coarse- they result in different textures in the finished product. see Recipe
A golden-yellow Italian cornmeal made from ground...
Italian cornmeal pudding or mush, eaten hot or cold, usually with sauce and / or meats. It may be cooled and fried after cooking.
A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
cooked dish of cornmeal and water, usually with added butter and cheese; also, cornmeal.
Polenta is a cornmeal dish popular in Italian, Savoyard, Swiss, Austrian, Croatian, Slovenian, Serbian, Romanian, Bulgarian, Corsican, Argentine, Brazilian, and Mexican cuisine, and it is a traditional staple food throughout much of northern Italy.