origins and characteristics
|Polenta is an Italian dish having ancient origins, made from cornmeal. Traditional dish of many northern and central Italy regions.
Originated as a low income dish, today is prepared and served along side traditional recipes or modern variants aswell as rich and elaborated dishes.
Among the cornmeals, the yellow variant is without a doubt the most common, but a peculiar white type is often used, extracted from a special maize variety.
Today the cornmeals can have coarse grain, called Bramata, ideal for dry polentas or fine grain, called Fioretto, used for more creamy and soft polentas.
Polenta has the great ability to accompany and enhance flavours, as it can be enjoyed with meat stew, fish based recipes, cheese and both meat and vegetable sauces.
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