a kind of thick maize porridge, solid when cold, which is a staple dish in N. Italy. Its history as a maize dish dates back to when maize was introduced to the region by the Venetians from America in the mid-17th century. However, it is thought that even before then polenta was being made with chestnut flour, and that in this form it goes back to antiquity. Moreover, since polenta in classical Rome meant pearl barley (Ayto, 1993), a barley version is probably lurking in the historical background.
The usual way of making polenta is to boil the cornmeal (polenta) in water, stirring constantly, then to simmer until it is so thick that the spoon will stand up unsupported in the pan. Once made it can be served at once with gravy, butter, and cheese, or a tomato sauce, but it is commonly spooned out while still hot on to a baking dish, spread into a thin layer and then cooled. Once cool it can then be cut into pieces, reheated by frying in oil, grilled or baked, and served with some kind of sauce or as an accompaniment to various savoury dishes, with which it is thought to go well.
Closely similar dishes exist in Balkan countries where maize was adopted as a staple food. The Romanian mamaliga is the best-known example.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
Ayto, John (1993), The Diner's Dictionary, Oxford: OUP.
