A coarse corn meal mixed with water stirred and cooked to a thick porridge, particularly in the north of Italy. Cornmeal arrived in Venice from the New World in the 16th Century and was quickly used as an improvement to similar dishes made with faro. It is also allowed to cool on a wooden board, and then sliced with string, as cheese is cut with a wire, and baked or grilled. It is served with any of a number of ingredients. In Corsica this is usually made with chestnut flour.
"Polenta in the style of Abruzzo." Hare boned, cut into small pieces and stewed in wine. When it is ready, polenta is placed directly onto the table in a mound alongside the cooked hare and a competition ensues to see who can eat the most.
"Polenta with mushrooms." Polenta cooked, chilled and sliced and layered with sautéed mushrooms, topped with grated Parmesan cheese and baked.
"Polenta with butter and cheese." Fresh polenta porridge mixed with butter and grated Parmesan cheese.
