Cookbook: Polenta
Polenta Italian: is an Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried or grilled.
The variety of cereal used is usually yellow maize, but often buckwheat, white maize or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of both northern and, to a lesser extent, central Italian, Swiss Italian, southern French, Slovenian, Romanian and, due to Italian migrants, Brazilian and Argentinian cuisine. It is often mistaken for the Slovene-Croatian food named žganci.Its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition
Chicken and polenta, a hearty and delicious dish, can be prepared in various ways, often featuring chicken and polenta as the main components. Polenta, a cornmeal-based dish, is a popular staple in many Italian regions, often served with toppings or sauces. The chicken can be cooked in a variety of ways, from simple pan-fried or baked chicken to more elaborate preparations like chicken and mushroom ragout.
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