Polenta

Today polenta is a very popular side dish in the finest restaurants, but from ancient Roman times, it was eaten as the main course of a peasant meal in several regions.

This porridge, now generally made from cornmeal, requires 30 to 40 minutes of cooking, during which the mixture of cornmeal and boiling water must be stirred constantly in a pot reserved for this purpose.

Polenta was introduced to Canada mainly by immigrants from northern Italy. Hot or cold, boiled or fried, firm or runny, it is served for breakfast with butter and milk, or at other meals to accompany cheese, eggs, deli meats and sausages, meat, fish or vegetables. There are countless recipes for it, depending on the village of origin.