It’s been awhile since I’ve visited this blog. Life just gets ridiculously busy at times. Anyway, before I let this moment get away, I’d like to discuss polenta.
Italian’s have porridge too. That’s right–it’s not just the English, and some like it hot; some like it cold, and some like it in the pot, but NEVER, NEVER nine days old. Heck, good polenta doesn’t last a day in my house! Haha!
Here’s a little trivia for you. Polenta is not a modern food item, in fact it’s been around since Roman times, however it was a little different, especially since corn wasn’t even existent. It was made from grain mush called puls or pulmentum…the Latin words for gruel or porridge. The porridge was made from either farro, chestnut flour, millet, spelt or chickpeas. Truthfully… it was probably healthier.
I wish I didn’t love polenta so much. When my allergist told me that I was allergic to corn, I literally sunk in my seat and almost cried. He said, “are you okay?” I said, “No! Oh — my– God… Please don’t take my polenta away from me!” I was quite serious, but he actually laughed. In all his 50 years of medical practice he’d never once had a patient get sad over being told they shouldn’t eat corn. He said, “You know, people are usually livid when I tell them chocolate must be eliminated from their diet, not corn.” lol
I am happy to report that Polenta is indeed NATIVE to Italy! It originated in Friuli, a region in northeastern Italy. It’s so refreshing to know this. When I found out that pasta really wasn’t native to Italy, I nearly threw in the towel… the cooking towel that is (wink)!
…back to polenta…
During the 1700’s, polenta was very popular, and it was more commonly eaten among peasants, probably because it was plentiful and cheap to make. It was literally a dietary stable during those times.
In it’s basic form, polenta is fairly healthy, however without the added cheese, butter and seasonings, polenta by itself is a little on the bland side. It is cooked by simmering in a water-based liquid, but there are literally a score of variations, depending on the region.
According to Wikipedia, “Cooked polenta can be shaped into balls, patties, or sticks, and then fried in oil, baked, or grilled until golden brown; fried polenta is called crostini di polenta or polenta fritta. This type of polenta became particularly popular in southern Brazil following northern Italian immigration.”
It’s hard to believe that polenta is a low carbohydrate food, but it is rich in Vitamin C and A. Research studies have shown that corn can support the growth of friendly bacteria in our large intestine and can also be transformed by these bacteria into short chain fatty acids (SCFAs). These supply energy for our intestinal cells, which lowers the risk of colon cancer. See more at: http://www.naturalhealth365.com/tag/polenta-health-benefits#sthash.njlaMvCr.dpuf
Basic polenta is as easy as making white rice. You simmer it in water or broth until all the water is absorbed and the polenta is smooth. After the polenta is done, you can choose to add some butter, olive oil, various Italian cheeses, sun-dried tomatoes, fresh basil, etc.
Often times, I transfer the cooked polenta into a baking dish and add pasta sauce, parmesan and Romano cheese, oregano, fresh basil, marjoram, and salt and pepper to taste. Place it into a 350 degree oven and bake for 30-40 minutes. Sprinkle finely grated parmesan cheese over the top and serve. It’s delightful!
Thanks for stopping in. Now, I’m racing to mambo…not to the pizzeria, but to my massage therapist!