Types

• Like rice, polenta is available in standard and instant forms. Instant polenta takes only a few minutes to make, while standard polenta can take up to 45 minutes on the stove. Polenta is available as a fine powder or a course meal and can be found in machine or stone-ground versions. There are subtle differences in texture and taste from one version to the next, but generally instant polenta is easier to make, although you lose a bit of the flavor for the convenience.

Care and Prep

• Store polenta dry at room temperature. Polenta is cooked in boiling water like pasta, although chicken, fish or veal stock and even milk can be used instead of water to inject more flavor into the mix. Add herbs, spices and a touch of salt or butter to the water for a more flavorful finished product. The proper ratio for cooking is 4-to-1 water or stock to polenta. Boil the liquid, stir in the polenta and continue to stir on low heat for 25 to 30 minutes or until all the liquid has been absorbed. The result is a smooth and creamy paste that can be served hot or allowed to cool, then cut into pieces and eaten cold.

Dishes

• Some of the most common polenta dishes include polenta with tomato sauce, bolognese (meat) sauce, sausages, grilled vegetables, or melted mozzarella cheese. Polenta can act as a main dish or a side served with roasted meat or fish. After it cools, you can slice it for cold snacks, or fry it later for warm snacks. You can also make polenta lasagna by slicing and placing in layers separated by mozzarella cheese and vegetables.

Traditions

• Many Italian households once had a built-in wooden receptacle at the center of the dining room table. This round bowl served as the polenta cooling dish, and it is into this bowl that fresh polenta was poured on a daily basis, allowed to cool, then cut into slices with string for the meal to follow. Traditional polenta pots are made of copper, and wooden spoons are used to stir the mixture during the cooking process.