Polenta

About polenta
As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge) commonly eaten in Roman times and after. Early forms of polenta were made with such starches as the grain farro and chestnut flour, both of which are still used in small quantity today. When boiled, polenta has a smooth, creamy texture due to the gelatinization of starch in the grain, though it may not be completely homogeneous if a coarse grind or a particularly hard grain such as flint corn is used.

Polenta recipes

 * Boiled Polenta
 * Baked Polenta with Eggs
 * Baked Polenta with Milk
 * Baked Polenta with Sheep's Cheese
 * Fried Polenta Slices I
 * Fried Polenta Slices II
 * Polenta Ball
 * Polenta with Feta
 * Quick Polenta