Polenta
Pronounce it: poh-len-tah
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of the north of the country, but has become more fashionable over the last 10 years.
Polenta is made by grinding corn to make a flour, or meal. It has a rich yellow, yolk-like colour, and has a slightly sweet flavour. It can be cooked to be creamy and fluid, or allowed to set and then sliced, and is good eaten either hot or cold - you can also use the grain polenta to make cakes.
Choose the best
Polenta is available in various grades, ranging from coarse to fine. Different types take different lengths of time to cook, some up to 45 minutes. You can also buy instant polenta, which has been pre-cooked. This can be ready in 4-5 minutes, but the flavour won't be quite as good as the traditional stuff.
Some shops sell readymade polenta in solid tube or blocks - this just needs to be sliced and heated up.
Prepare it
Pour the polenta into boiling water, following the instructions on the packet, then stir - the length of time will depend on which type you have bought. It can then be eaten or poured into a baking tray, allowed to cool, then sliced, and grilled or baked.
To add extra flavour, you can boil the polenta in a mix of half water, half stock or half milk, or add a knob or butter or a handful of grated gorgonzola or parmesan.
Store it
Store in an airtight container, in a cool, dark place.
Cook it
Set, then fry or grill (3-5 minutes each side); bake (45 minutes). Serve instead of pasta, rice or potatoes. Use in place of breadcrumbs to coat chicken or fish when frying.
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