Comfort food: six ways with polenta, from creamy stew to gluten-free quiche
Polenta is one of the most successful social climbers in the food world. Once a staple in the diet of Italian peasants, today it can be found in high-end pantries and first-class restaurants.
The most Often made with cornmeal, polenta, known as puls to the ancient Romans, was originally made from any type of shelled and ground grain.< /p>
In De re culinaria (The Art of Cooking), a 5th-century AD cookbook, the author , Apicus, gives a recipe based on spelled cooked with brains and minced meat, "moistened with broth and wine" and seasoned with pepper, lovage and fennel seeds.
It took until the Colombian exchange for corn, imported from the Americas to Italy, to replace most other cereals.
Polenta is still most regularly eaten in northern Italy, but alm most regions have a version of it, whether served with fontina cheese in Valle d'Aosta or pork loin in Lazio.
At around $3 for 500 grams in supermarkets, we could do much worse than imitate the original polentoni ("eaters de polenta") - the frugal Italian peasantry - by incorporating more of this shape-shifting ingredient into our home cooking.
Slow-simmeredIf you have the patience and time , then the p Traditional rather than instant olenta is the way to go, according to Pasquale Trimboli of Canberra's Italian and Sons and Mezzalira Ristorante. "It has better texture and creaminess," he says.
Sign up for the fun stuff with our roundup of must-reads, pop culture and weekend tips, every day. Saturday mornings
Trimboli recommends whisking to avoid lumps when pouring polenta into boiling water. "Cook for 45 minutes on very low heat, stirring every few minutes so it doesn't stick to the bottom of the pan. Add more water or stock a little at a time if more is needed."< /p>
To enhance the taste, Trimboli suggests adding a knob of butter and a few parmesan cheese rinds while cooking - remember to remove the crusts before serving.< /p>
Polenta is one of the most successful social climbers in the food world. Once a staple in the diet of Italian peasants, today it can be found in high-end pantries and first-class restaurants.
The most Often made with cornmeal, polenta, known as puls to the ancient Romans, was originally made from any type of shelled and ground grain.< /p>
In De re culinaria (The Art of Cooking), a 5th-century AD cookbook, the author , Apicus, gives a recipe based on spelled cooked with brains and minced meat, "moistened with broth and wine" and seasoned with pepper, lovage and fennel seeds.
It took until the Colombian exchange for corn, imported from the Americas to Italy, to replace most other cereals.
Polenta is still most regularly eaten in northern Italy, but alm most regions have a version of it, whether served with fontina cheese in Valle d'Aosta or pork loin in Lazio.
At around $3 for 500 grams in supermarkets, we could do much worse than imitate the original polentoni ("eaters de polenta") - the frugal Italian peasantry - by incorporating more of this shape-shifting ingredient into our home cooking.
Slow-simmeredIf you have the patience and time , then the p Traditional rather than instant olenta is the way to go, according to Pasquale Trimboli of Canberra's Italian and Sons and Mezzalira Ristorante. "It has better texture and creaminess," he says.
Sign up for the fun stuff with our roundup of must-reads, pop culture and weekend tips, every day. Saturday mornings
Trimboli recommends whisking to avoid lumps when pouring polenta into boiling water. "Cook for 45 minutes on very low heat, stirring every few minutes so it doesn't stick to the bottom of the pan. Add more water or stock a little at a time if more is needed."< /p>
To enhance the taste, Trimboli suggests adding a knob of butter and a few parmesan cheese rinds while cooking - remember to remove the crusts before serving.< /p>
What's Your Reaction?
