Polenta
Firm or soft, grilled or fried, topped with sausages or melted cheese,
baked under a layer of ragù or eaten straight from the pot, polenta is
one of Italy’s most versatile—and delicious—staples. Though usually
made from cornmeal, versions of polenta made from other grains or even
potatoes also exist. In Italy there are innumerable ways to prepare
this inexpensive, quintessential comfort food; in some regions, it can
even be found on the dessert menu. A fat-free, cholesterol-free
high-fiber food, polenta is a healthy alternative to more refined
carbohydrates such as white bread, pasta or hulled rice. As the autumn
weather grows chilly, extend the sweetness of summer corn by enjoying
the stone-ground goodness of homemade polenta.