An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy.
It’s made by grinding corn into flour, or meal. It has a rich yellow, yolk-like colour, and has a slightly sweet flavour.
Polenta can be cooked to be creamy and thick, or allowed to set and then sliced. Serve it instead of pasta, rice or potatoes. Use in place of breadcrumbs to coat chicken or fish when frying.