Polenta Italian food

By : Sarrves Varan

Although we tend to associate pasta with all of Italy, the truth is that until fairly recently, the staple starch eaten in the northern parts of the boot was polenta. This corn mush, which is nearly identical to the grits eaten in the southern states of America (variations are down to the coarseness or fineness with which the kernels of corn are ground), was originally made from whatever starches were handy, including acorns and buckwheat. However, the introduction of corn to Europe in the 16th century saw it become the dominant ingredient of polenta. Although it lacks the diversity in shapes and textures that pasta has, polenta is the perfect accompaniment to a wide range of meats, especially stewed meats, and it is arguably one of the most comforting foods you can eat when the temperatures drop in cities like Milan, Turin, and Venice. Look for it as a mush, or packed and fried into wobbly fritters. \

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