Label
All
0
Clear all filters
Appears in
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

polenta 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.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title