Polenta is a traditional staple food found in Northern Italy, and is made from semolina wheat.  It is made with either coarsely or finely ground yellow or white cornmeal.  Back in the day it was characterized as gruel or porridge.  When boiled polenta takes on a creamy and smooth texture due to the gelatinization of starch in the grain.

Polenta is often cooked in a huge copper pot, known as the paiolo in Italian.  Although polenta can be served with practically anything it is a great side dish with Oxtail, Ribs, or even Osso Bucco.  It can also be served in cake form can be layered with Parmigiano-Reggiano cheese and baked.

(Image: Marcus Nilsson)