Corn meal never tasted so good. Pasta is known as the staple food of Italy, but in northern regions of the country, polenta is actually more common on most dinner tables. Polenta is simply boiled corn meal, but when done right, it is creamy, delicious and an incredibly versatile foodstuff. Polenta left to chill and harden can later be cut into small pieces and fried, and layered polenta with sauce and cheeses can be baked to create a form of lasagna. Perhaps its greatest form is fresh off the stove, however, when it is still soft, creating the perfect accompaniment to a wide variety of sauces and dishes.

Polenta become popular in Italy in the 17th century, when maize was first brought back from the New World. Its popularity is strongest in the North, both because the dish is suited to colder climates, and also because the cheaper ingredients were favored by the economically depressed.

It is important to remember that polenta is not grits. Grits are dull, boiled corn mush made from white corn that has had chemicals added to help it dry. Polenta is generally made from yellow corn, and will have a more distinct flavor of corn.

To prepare the dish, first seek out the corn meal. Regular yellow corn meal will usually suffice, but if you can find some polenta-specific corn meal, the quality should be higher. The important rule to remember is four cups of water for every one cup of corn meal. Place the water and the polenta in a pot and bring to a boil. Once boiling, reduce heat to medium and continue to let simmer, stirring occasionally. Apparently, there is an urban legend that polenta is an incredibly grueling dish to make, requiring constant attention. This simply isn't true. If your pot is well-made, heat should be evenly distributed enough that the polenta won't burn too easily.

After about 10 minutes, the polenta should start to thicken. Stir in the butter and salt. Continue to cook for another 10 minutes, then stir in the cheese until melted. After another 10 minutes, the polenta should be ready. The right consistency for soft polenta is similar to whipped mashed potatoes-it will pour, but should retain its shape in the spoon.

The are countless different ways to spruce up polenta even more. Use a couple of ounces of gorgonzola cheese and then top the dish with walnuts when serving. For a sweet take, stir in some white raisins in the last five minutes of the cooking process. Polenta also goes especially well with sauted greens.

For the perfect garlicky wilted greens and mushrooms, first saute the garlic and shallots on a medium high heat. Once the shallots start to soften, add the mushrooms and continue cooking as the mushrooms begin to soften. Pour in the wine and cook until about half the wine has been evaporated. Toss in the greens and cook until the greens are wilted, which should only take a couple of minutes. Serve with the polenta for a meal in itself, or alongside some seared tofu or your favorite grilled meat.


Basic soft polenta
(Serves 4)
1 cup corn meal
4 cups water
1 tsp salt
2 tbsp butter
1 cup shredded parmesan, or your cheese of choice


Mushrooms with wilted greens
14 cloves garlic, minced
2 shallots
1 cup sliced crimini or shiitake mushrooms
1/4 cup white cooking wine, such as sherry
1/2 lbs chopped swiss chard, or other fresh greens