Polenta? What is it!?!
What is polenta!? :D
What also would you cook it with!? Savoury or sweet dishes!?
Which countries is it made in!?
Thank you very much! :D
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What also would you cook it with!? Savoury or sweet dishes!?
Which countries is it made in!?
Thank you very much! :D
Www@FoodAQ@Com
Answers:
Polenta is a dish made from boiled cornmeal!. Although the word is borrowed into English from Italian, the dish (under various names) is popular in Italian, Savoyard, Swiss, Austrian, Bosnian, Croatian (where it is called ?ganci or, in Dalmatia, pura), Cuban, American, Hungarian (where it is called puliszka), Slovenian (locally known as ?ganci), Serbian (ka?amak in Serbian), Romanian (where it is called m?m?lig?), Bulgarian, Georgian, Corsican, Argentine, Uruguayan, Brazilian, Peruvian, Venezuelan, Haitian, Mexican and Turkish (typically from the Black Sea region, known as mamalika) cuisines, and it is a traditional staple food throughout much of Northern Italy!.
Description
Polenta is made with ground yellow or white cornmeal, (ground maize)!. It can be ground coarsely or finely depending on the region and the texture desired!. 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 homogenous if a coarse grind or a particularly hard grain such as flint corn is used!.
Preparation
Polenta, by Pietro Longhi
Polenta was originally a peasant food!. However, since the late 20th century, polenta has become a premium product!. Polenta dishes are on the menu in many high-end restaurants, and prepared polenta can be found in supermarkets at high prices!. Many current polenta recipes have given new life to an essentially bland and common food, invigorating it with various cheeses or tomato sauces!.
Polenta is often cooked in a huge copper pot known in Italian as paiolo!. In northern Italy there are many different ways to cook polenta!. The most famous Lombard polenta dishes are polenta taragna, polenta uncia, polenta concia, polenta e gorgonzola, and missultin e polenta; all are cooked with various cheeses and butter, except the last one, which is cooked with fish from Lake Como!. It can also be cooked with porcini mushrooms, rapini, or other vegetables or meats, such as small song-birds in the case of the famous Venetian and Lombard dish polenta e osei!.
Western polenta is denser, while the eastern one is softer!. The variety of cereal used is usually yellow maize, but buckwheat, white maize or mixtures thereof are also used!.
Polenta is traditionally a slowly cooked dish!. It sometimes takes an hour or longer, and constant stirring is necessary!. The time and labor intensity of traditional preparation methods has led to a profusion of shortcuts!. These include alternative cooking techniques that are meant to speed up the process!. There are also new products such as instant polenta, popular in Italy, that allow for fast, easy preparation at home!.
In his book Heat, Bill Buford talks about his experiences as a line cook in Mario Batali's Italian restaurant Babbo!. Buford details the differences in taste between instant polenta and slowly cooked polenta, and describes a method of preparation that takes up to three hours, but does not require constant stirring: "polenta, for most of its cooking, is left unattended!.!.!.!. If you don't have to stir it all the time, you can cook it for hours—what does it matter, as long as you're nearby!?"
Cook's Illustrated magazine has described a method using a microwave oven that reduces cooking time to 12 minutes and requires only a single stirring to prepare 3 1/2 cups of cooked polenta!. Kyle Phillips]suggests making it in a polenta maker or in a slow cooker!.
Fast food polenta
Cooked polenta can also be shaped into balls, patties, or sticks and fried in oil until it is golden brown and crispy; this variety of polenta is called crostini di polenta or polenta fritta!. Similarly, once formed into a shape it can also be grilled using, for example, a brustolina grill!.Www@FoodAQ@Com
Description
Polenta is made with ground yellow or white cornmeal, (ground maize)!. It can be ground coarsely or finely depending on the region and the texture desired!. 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 homogenous if a coarse grind or a particularly hard grain such as flint corn is used!.
Preparation
Polenta, by Pietro Longhi
Polenta was originally a peasant food!. However, since the late 20th century, polenta has become a premium product!. Polenta dishes are on the menu in many high-end restaurants, and prepared polenta can be found in supermarkets at high prices!. Many current polenta recipes have given new life to an essentially bland and common food, invigorating it with various cheeses or tomato sauces!.
Polenta is often cooked in a huge copper pot known in Italian as paiolo!. In northern Italy there are many different ways to cook polenta!. The most famous Lombard polenta dishes are polenta taragna, polenta uncia, polenta concia, polenta e gorgonzola, and missultin e polenta; all are cooked with various cheeses and butter, except the last one, which is cooked with fish from Lake Como!. It can also be cooked with porcini mushrooms, rapini, or other vegetables or meats, such as small song-birds in the case of the famous Venetian and Lombard dish polenta e osei!.
Western polenta is denser, while the eastern one is softer!. The variety of cereal used is usually yellow maize, but buckwheat, white maize or mixtures thereof are also used!.
Polenta is traditionally a slowly cooked dish!. It sometimes takes an hour or longer, and constant stirring is necessary!. The time and labor intensity of traditional preparation methods has led to a profusion of shortcuts!. These include alternative cooking techniques that are meant to speed up the process!. There are also new products such as instant polenta, popular in Italy, that allow for fast, easy preparation at home!.
In his book Heat, Bill Buford talks about his experiences as a line cook in Mario Batali's Italian restaurant Babbo!. Buford details the differences in taste between instant polenta and slowly cooked polenta, and describes a method of preparation that takes up to three hours, but does not require constant stirring: "polenta, for most of its cooking, is left unattended!.!.!.!. If you don't have to stir it all the time, you can cook it for hours—what does it matter, as long as you're nearby!?"
Cook's Illustrated magazine has described a method using a microwave oven that reduces cooking time to 12 minutes and requires only a single stirring to prepare 3 1/2 cups of cooked polenta!. Kyle Phillips]suggests making it in a polenta maker or in a slow cooker!.
Fast food polenta
Cooked polenta can also be shaped into balls, patties, or sticks and fried in oil until it is golden brown and crispy; this variety of polenta is called crostini di polenta or polenta fritta!. Similarly, once formed into a shape it can also be grilled using, for example, a brustolina grill!.Www@FoodAQ@Com
Ground maize, sweet corn!.
You use it as an accompaniment to a meal instead of rice, pasta or potatoes!.
Cooking instructions are usually on the packet!. You can serve it immediately when it should have the consistency of mashed potato, or you can put it into a loaf form, cool it in the fridge, turn it out, slice it and then heat it through and brown it a little in a frying pan!.
Recipes often suggest adding a little nutmeg to the mix, but this is optional!.
It's basically north Italian or southern Swiss!.
You can also make sweet dishes with it, but I lent my Italian cookbook to a friend and haven't got it back! YET!Www@FoodAQ@Com
You use it as an accompaniment to a meal instead of rice, pasta or potatoes!.
Cooking instructions are usually on the packet!. You can serve it immediately when it should have the consistency of mashed potato, or you can put it into a loaf form, cool it in the fridge, turn it out, slice it and then heat it through and brown it a little in a frying pan!.
Recipes often suggest adding a little nutmeg to the mix, but this is optional!.
It's basically north Italian or southern Swiss!.
You can also make sweet dishes with it, but I lent my Italian cookbook to a friend and haven't got it back! YET!Www@FoodAQ@Com
Basically, it's boiled corn meal!. You can make it savory or sweet, depending on what you add to it!. It's common to use the leftovers the next day!. It sets up, and you slice it and fry it in olive oil!. The consistency of the corn meal is not as fine as regular corn meal!.Www@FoodAQ@Com
it's italian!.
and it's made from cornmeal!.
and i'm pretty sure you could use it instead of pasta and rice, but not bread (but i'm not certain)
you tend to make savoury dishes with it
and in my opinion, it's not very nice!. but that's just my opinion :)Www@FoodAQ@Com
and it's made from cornmeal!.
and i'm pretty sure you could use it instead of pasta and rice, but not bread (but i'm not certain)
you tend to make savoury dishes with it
and in my opinion, it's not very nice!. but that's just my opinion :)Www@FoodAQ@Com
its corn maize, its italian, you use it for savoury dishes, it tastes a bit like potato when cooked!. I think your supposed to grill it!. if you google 'recipes with polenta' you should find alot of recipes to try at home!.Www@FoodAQ@Com
http://en!.wikipedia!.org/wiki/Polenta
all you need to knwWww@FoodAQ@Com
all you need to knwWww@FoodAQ@Com
Italian corn meal!.Www@FoodAQ@Com