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polenta

American  
[poh-len-tuh] / poʊˈlɛn tə /

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.

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


polenta British  
/ pəʊˈlɛntə /

noun

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

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of polenta

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”

Explanation

Polenta is an Italian dish made from cornmeal. Polenta is usually prepared to be a soft, savory porridge and is often served with cheese. Depending on how you cook polenta, it can be a breakfast food, a comforting creamy side dish, or a more solid, chewy base for sauce — almost a substitute for pasta. If you trace the Italian word back to the Latin root, it literally means "peeled barley," and is closely related to pollen, "powder or fine flour." Today's polenta always comes from corn — and it's nearly always delicious.

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Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

Also, Walsh gets spelt polenta bread from Bub and Grandma’s.

From The Wall Street Journal ● Oct. 5, 2026

"You go up north and you might only find tomatoes in the summer and you'll find the likes of goulash, polenta and buckwheat which you would never find in the south," Tucci adds.

From BBC ● May 9, 2026

They have some kind of polenta dish with eggs.

From Los Angeles Times ● Dec. 12, 2025

It brings an earthy heft that you can’t get from flour alone, like the bite of a cornmeal-crusted pie or the dense texture of a polenta cake.

From Salon ● Apr. 16, 2025

He learns to love the food she and her parents eat, the polenta and risotto, the bouillabaisse and osso buco, the meat baked in parchment paper.

From "The Namesake" by Jhumpa Lahiri

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