Polenta, The Northern Italian Staple Of Choice
from Italian Traditional Food

Polenta Stands The The Test Of Time

If you were to pick out one staple that the northern Italians would consider important, they would easily choose Polenta as the one that stands out. This staple has witnessed first hand the Romans conquering, and was considered at that time very practical and inexpensive.

Originally introduced to northern Italy by the Etruscans, this boiled mixture made primarily of grains was usually accompanied by the most readily available dressing at the time. By the time the Romans took hold of the recipe, it became known as Pulmentum.

Over the generations, the grains have been replaced with cornmeal, and this is how it stands today with the northern Italians still using this as a cheap way to feed.

The Introduction Of The Ingredients Still Used Today

There are a few different ways to mention the main ingredient in Polenta, and most notable are: Turkish Wheat, and Grano Turo. In American however, the actual name for the main ingredient of this dish is called Corn.

This new development in the area was introduced in 1494, by a Venetian Diplomat, the corn seeds were given to them as a gift very shortly after Columbus returned from his trip to the Indies. Due to the fact that many peasants lived off of this form of faux bread, it practically dubbed corn as an inferior food source.

It was unknown at the time, but the continual consumption of this staple and nothing more lead to a very serious health issue known as Pellagra. This disease is caused by a lack of Niacin to which the human body cannot live without. Unfortunately corn does not contain this vitamin, and the rest of the world merely used corn as a supplement or addition to their meals and did not solely live off it.

The Uses Are Endless

While polenta is most notable in Northern Italy, it basically can be found in every region throughout the country. It has also spread to neighbouring countries and Mediterranean regions, and has been adopted as a convenient staple in these regions also.

The most common use for polenta is the way it is used in northern Italy. The northern Italians use this staple as a substitute for bread, and is generally solid. It is cut into slices, and served with various forms of sauces, and is actually quite nice.

Other regions use this staple as a form of porridge, and is usually made in a large cauldron or boiling pot. Sometimes it is also spread on a flat board, and covered in a tomato sauce.

Tradition Through Proven Success

Many things in life are considered traditional, yet few things can be considered successful traditions. With polenta, you are getting a staple that has survived many different cultures and evolutions throughout its years.

One thing that stands out however, is that it is not only a strong food source, it is also very versatile and easy to work with. It can be used for any meal, and you can always be sure that you will have a full stomach.

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