• Fine yellow cornmeal, dry-fried until it loses its colour It is used as a thick porridge, and to make some types of bread and gnocchi. This porridge, also known as polenta, is made by mixing the cornmeal with salted water (150 g per litre). This is brought to the boil then simmered with stirring until thick and the paste leaves the side of the pan. It is a major source of carbohydrate in Italy and is often left to cool then sliced and fried as an accompaniment to meat dishes.


  • noun in Italian cooking, fine yellow maize meal cooked to a mush with water or stock, sometimes set, sliced, and served baked or fried