With autumn days right around the corner, thoughts of comfort food fill my head. Say goodbye to the popsicles, and hello to bowls of creamy polenta! Thick and creamy, and laced with Parmesan cheese and butter, each spoonful is like a hug from your favourite person.
Polenta is a traditional Italian dish made from cornmeal, broth (or water), Parmesan cheese and butter. I put my own twist on this classic comfort food with the addition of fresh corn sautéed in butter, which gives a boost to both the flavour and the texture of the dish. It makes for an incredible side dish, so think about topping it with grilled sausages and peppers, ragouts and stews, blistered tomatoes and shrimp, roast chicken, fish or pork. Polenta is a creamy canvas just waiting to be topped with your savoury cravings.
Simply put, polenta is essentially just cooked cornmeal. That may sound rather dull, but the history behind it is rich and fascinating. Polenta has played a significant role in Italy’s agrarian history, and its journey from a simple staple to a symbol of Italian culture is a testament to the deep-rooted connection between food and agriculture. The history of polenta is intertwined with the cultivation and processing of corn, which has been a vital part of Italy’s rural economy for centuries. Early versions of polenta were made from spelt, barley or buckwheat flour, but in the 16th century, field corn - a New World ingredient - was introduced and became a real game changer. A favourable climate and fertile soil of regions such as Lombardy, Veneto and Piedmont provided ideal conditions for flourishing fields of corn.
Corn cultivation was extremely labour-intensive. Soil had to be prepped, seeds sown, and irrigation practices implemented so those all-important seeds would grow into healthy crops. Ears of corn were handpicked, then the kernels were removed and dried. This task required skill and attention to detail as the best quality of corn was vital for producing the fine flour for polenta. Traditional stone mills or hand-operated grinding tools were used to process the dried corn kernels, and this practice was a communal effort within the farming communities.
Originally, polenta was the humblest of peasant foods, made with just cornmeal and water. This “mush” provided sustenance to rural communities, and over time as corn cultivation became more widespread and techniques for processing the corn improved, polenta evolved from a pretty basic foodstuff to a cherished component of Italian cuisine. As polenta became more prominent within the Italian diet, it also became deeply ingrained in the traditions and customs of rural communities. Polenta soon became a culinary icon representing the resourcefulness and unity of the Italian people.
Polenta recipes and traditions vary across the different regions and have created a rich tapestry of culinary diversity within Italy. Each region has its own way of preparing polenta, often a reflection of their agricultural practices, availability of ingredients, and climate. Northern Italy prefers a creamy polenta, topped with sausages, beef stews, or ragouts. Whereas in Venice, you may find polenta topped with little shrimp. If you’re lucky enough to be in the Veneto region, polenta will be firmer and grilled, waiting to be topped with tomatoes and mozzarella.
Making polenta at home is terrifically easy, and impressively economical. A good-sized bag of cornmeal will set you back just a few dollars, and will yield many bowls of this nourishing and delicious side dish. It’s ready in less than 30 minutes, and can be topped with a simple stew or the fanciest roast chicken.
Polenta is a classic for a reason, and not going anywhere any time soon.