componentHistory unverifiedscratch: kitchen
Soft polenta
polenta · porridge · Italian
About
Cooked cornmeal porridge that sets or stays soft depending on hydration. It is a starch component under sauces and braises.
History Unverified
Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.
Corn polenta is strongly associated with northern Italian cookery after maize adoption. Earlier porridge traditions are not detailed here.
Sources
- General polenta teaching
Uses
- Coarse cornmeal 200 g
- Water 1000 g
- Salt 6 g
- Unsalted butter 30 g
Preparations used
- No preparation inputs on this node.
Used in
- Polenta with ragù dish
Similar in this layer
- Set polenta 0.58
- Cheese grits 0.49
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 1000.0 g Waterpath polenta → water
- 200.0 g Coarse cornmealpath polenta → cornmeal
- 30.0 g Unsalted butterpath polenta → unsalted-butter
- 6.0 g Saltpath polenta → salt