Recipe: Polenta Florentine (2024)

FAQs

How do Italians serve polenta? ›

Polenta can be served with various toppings, like tomato meat sauce or a “white” sauce of sausage and mushrooms. In Abruzzo, especially in the province of Aquila during Lent, polenta is served with snail sauce or cooked in milk and served seasoned with oil, garlic and chili peppers.

Cornmeal is made by grinding dried corn kernels – yellow, white or blue – into fine, medium and coarse textures, while polenta is made from a specific variety of corn called flint corn. Polenta also has a coarser texture than most types of cornmeal.

Cooking it in milk will produce a rich and creamy polenta that's delicious and indulgent, but also heavy; stock (vegetable or chicken) will infuse the polenta with more flavor, but that flavor can also cover up the taste of the cornmeal.

Polenta is often used to substitute grains like pasta and rice, as it's lower in calories and is a source of complex carbohydrates. Because complex carbohydrates aren't broken down as quickly as simple carbohydrates, it's ideal for individuals watching their blood sugar levels.

You can serve this basic side dish on its own or alongside protein such as Pressure-Cooker Short Ribs, pan-seared chicken, or seafood. Here, we're sharing our favorite ways to serve polenta for dinner as well as a few creative variations on this satisfying staple.

However, cornmeal polenta is by far the most common preparation and today, particularly in the United States, when you hear the term "polenta," it refers to the cornmeal version.

What Is the Difference Between Polenta and Semolina? As polenta is made from corn, it's gluten-free. Semolina, on the other hand, is coarsely ground, high-gluten durum wheat used to make pasta, cakes, and breads. Photo by Getty Images.

Polenta is a healthy gluten-free grain and good source of antioxidants that help protect your eyes and reduce your risk of certain chronic diseases. It shouldn't negatively affect your blood sugar levels as long as you stick to a reasonable portion size.

Water: Polenta should be made with water. Some Americanized recipes will start with milk and/or stock, but you want to hydrate your polenta. Water allows the flavor of the corn to shine. If you use stock, the flavor is just that, stock, and not the flavor of the corn.

Surprisingly, the creamiest polenta comes from the coarsest cornmeal. And the less you stir it, the better.

What do Italians do with polenta? ›

A Northern Italian staple, this humble Italian peasant food has emerged as a versatile fine-dining-style comfort food. Polenta can be made into layered terrines (in its solid form) or easy creamy porridges with Parmigiano-Reggiano and butter.

Polenta is high in protein and fiber, but compared to rice, pasta, or potatoes, it's much lower in calories and fat, yet still provides a source of complex carbs that are much-needed for energy. So, why not to try polenta out for your next meal?

After you open the Polenta, it will last 5-7 days in the fridge, but do not freeze it!

Spoon steamed or cooked veggies over hot polenta. Add cheese, herbs or other favorite seasonings. Top polenta with your favorite pasta sauce. Add sautéed greens and protein of choice including meats, cheese, lentils and legumes.

Since tubed polenta is pre-cooked, you simply slice and reheat by sauteing, grilling, roasting, broiling or even microwaving. Once the slices are tender on the inside and caramelized on the outside, top them with just about anything – your favorite sauce, vegetable, meat, seafood and/or cheese.

Of course, if you live in southern Italy you can go to the supermarket and buy polenta. If you meant to ask if polenta is a typical dish of southern Italy then the answer is no. Historically, polenta is a poor dish based on corn from the northern regions. It was eaten so much that many people fell ill with pellagra.

But, with just a few ingredients and simple techniques, you'll make the richest, most luxuriously creamy polenta just like an Italian. A highly versatile dish, polenta can be served on its own.