Polenta is made from ground yellow or white-colored cornmeal. (ground maize ). It may be ground coarsely or finely with respect to the region and also the texture preferred. As it is termed today, polenta stems from earlier types of grain mush (referred to as puls or pulmentum in Latin or even more generally as gruel or porridge) generally eaten in Roman occasions after.
Polenta is much like corn grits. a typical dish within the cuisine from the Southern U . s . States, using the difference that grits are often produced from coarsely ground kernels. When correctly cooked, grits and polenta have similarly smooth textures, "grit" talking about the feel from the dried corn before cooking. Another variation uses ground hominy (much like masa harina ), lye-treated corn kernels.
Polenta is comparable to steamed maize dishes of Mexico, where both maize and hominy originate.
Similarity along with other foods
- In Albania it's known as harapash
- In Bosnia, it's known as pura
- In Poultry. it's known as as muhlama. It's quite common mainly in the northern region of Poultry
- In Croatia, polenta is typical around the Adriatic coast, where it's called palenta or pura in northwestern a part of Croatia and around Zagreb, it's called ganci. Within the Adriatic Croatian coast, polenta goes along with fish or frog stew (brujet. brudet )
- In Slovenia it's also referred to as polenta, it was once eaten mainly within the Slovenian Littoral, during central and eastern Slovenia, it had been substituted with the buckwheat. ganci. then almost unknown within the western area of the country
- In Hungary it's called puliszka and it is usually made from coarse cornmeal. Typically it's prepared with either sweetened milk or goats' milk cottage type cheese. bacon or sometimes mushrooms
- In Portugal it's called Piro as well as on Madeira it's called Milho Frito
- The Corsican variety is known as pulenta. which is created using sweet chestnut flour instead of cornmeal
- In Bulgaria and also the Republic of Macedonia the dish is known as kachamak (качамак)
- The Serbian variety is known as palenta or kaamak (качамак)
- The Romanian variety is known as mmlig this word can also be common in Russian (Мамалыга]], but also referred to as кукурузная каша). This Romanian variety cooks feta cheese within the polenta
- In southern Austria. polenta can also be eaten in the morning (sweet polenta) the polenta pieces are generally drizzled with caf au lait or offered inside a bowl using the caf au lait put on the top from it.
South and north American
Polenta is much like coosh, a dish of steamed cornmeal mush also is frequently sliced and fried but that is frequently eaten with sweet toppings like walnut syrup. A typical dish within the cuisine from the Southern U . s . States is grits. using the difference that grits are often produced from rapidly-cooked coarsely ground kernels or from lye-treated (nixtamalized) kernels (ground hominy ).
Polenta is comparable to steamed maize dishes of Mexico. where both maize and hominy originate.
The Brazilian variety is also referred to as angu. Initially produced by native Indians, it is a type of polenta without salt nor any type of oil. However, nowadays "Italian" polenta is a lot more common at Brazilian tables, mainly in the southern and southeastern regions (that have high figures of Italian immigrants), even though some people still refer to it as "angu". The town of So Bernardo do Campo is notable because of its restaurants focused on frango com polenta (fried chicken with fried polenta).
Polenta is another very traditional meal in Uruguay
African and Afro-Caribbean
In Nigeria, cornmeal mush is really a staple food known as mealie pap elsewhere in Southern Africa it's known as sadza or phutu-(pap). It's just like polenta but many frequently it's not as dense as polenta. In Zimbabwe, phaletshe. in Botswana, and nshima. in Zambia, and "Oshifima" or Pap in Namibia. In East Africa an identical dish is known as ugali. named in the Swahili language. Fufu, a starch-based food from West and Central Africa, can also be produced from maize meal. In northern Angola it's called funge. probable supply of names for that dish in many Caribbean countries, destination of slaves from Angola and elsewhere across the West Coast. Within the Caribbean. similar dishes are Pastelle (Trinidad Tobago), cou-cou (Trinidad Tobago and Barbados), funchi (Curaao), funjie (Antigua and Barbuda) and fungi (Virgin Islands). It's called funche in Puerto Rican cuisine and mayi moulin in Haitian cuisine.
