polenta

[ poh-len-tuh ]

noun

1. (in Italian cooking) a dish made from coarsely ground yellow corn boiled to a thick consistency and then often cooled and baked, seasoned, and usually served with any of various sauces, toppings, or garnishes: Compare grits ( def 1 ).

   This recipe for creamy polenta with roasted cherry tomatoes and spinach is cheesy, filling, and flavorful.

polenta

/ pəʊˈlɛntə /

noun

1. a thick porridge made in Italy, usually from maize

Word History and Origins

Origin of polenta¹

First recorded before 1000; from Middle English pol(l)enta “fine meal; porridge made of fine meal,” Old English polente “parched grain or meal,” from Latin polenta “hulled, crushed grain; barley meal”; reborrowed in the 18th century from Italian polenta “kind of dish made of refined corn (or other) meal”

Word History and Origins

Origin of polenta¹

C16: via Italian from Latin: pearl barley, perhaps from Greek palē pollen

Example Sentences

I used a good brand of coarse polenta and spread the crust on an oiled pizza stone before putting it in the oven to cook and firm up.

From Outside Online

When my mom gave me the rice cooker, she also gave me The Ultimate Rice Cooker Cookbook, which I use often to make everything from polenta to rice pudding.

From Eater

The now creamy polenta was ladled onto the plates, and this most fragrant of deep brown chicken stews spooned on top.

From The Daily Beast

Against the creaminess of the polenta it was just soooo good.

From The Daily Beast

Heading into the small makeshift kitchen inside his shack he retrieved a large jar of polenta.

From The Daily Beast

Jumbo crabmeat and avocado, Colorado rack of lamb with tarragon jus, and Parmesan polenta cake was eaten by candlelight.

From The Daily Beast

Seitan and Polenta Skillet with Fresh Greens by Nava Atlas: Just the color of this dish makes me happy.

From The Daily Beast

I could never read about the quantity of polenta the peasants of Lombardy eat, and how many potatoes the Southerners.

From Project Gutenberg

And in Italy one of the great national dishes is polenta (corn meal cooked in a certain way).

From Project Gutenberg

The Polenta family were the first to befriend the great poet when he sought refuge here from Florence.

From Project Gutenberg

The Pope's legate in Bologna stopped the supply of polenta, the Florentines depending on that to eat with their own oil.

From Project Gutenberg

The porridge form—polenta, really cornmeal mush, is to be highly recommended on account of the long cooking.

From Project Gutenberg

Related Words

• gruel
• oatmeal