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An Italian cornmeal dish that is generally enriched with eggs, butter, cream or cheese. The dish is cooked and served hot with butter, cheese or sauce, but is often cooled, allowing it to harden, and then sliced to be fried, grilled, broiled or baked. The Italian polenta is made with a coarser cornmeal than the U.S. version of this dish, which can be substituted if Italian polenta is not available. Traditionally made with yellow corn, polenta can also be made with white corn. The term "polenta" is also used in reference to the cornmeal used to make the polenta.
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Polenta term - Related Content |
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| This form of the northern Italian cornmeal-based dish trades the bright yellow of the more typical polenta for an earthier, tan-colored version. |
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| The subtle sweetness of millet provides a delicious flavor to this polenta variation – a perfect accompaniment for any main dish and a great substitute for potatoes. |
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| This creamy cornmeal dish is standard fare in Northern Italy and is a wonderful accompaniment for meat or vegetables. It can be used immediately when soft (something like mashed potatoes) or allowed to cool and firm up; it is then cut into strips or other shapes and fried or baked. |
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