Polenta is a staple in northern Italy, where it is as popular as pasta is in the south. The basic method of cooking it is below. Many households keep cold, cooked polenta ready for frying or turning into other dishes.
This old traditional country dish from the Veneto makes a wonderful golden cake. Polenta is cut into slices, then arranged in layers with a tomato and veal sauce, cheese and butter and baked like lasagne.