from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A thick mush made of cornmeal boiled in water or stock.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. any of various types and consistencies of a starchy accompaniment to a meal made from coarse maize-meal porridge, sometimes fried or grilled
from the GNU version of the Collaborative International Dictionary of English
- n. Pudding made of Indian meal; also, porridge made of chestnut meal.
from The Century Dictionary and Cyclopedia
- n. In Italy: A porridge made of Indian meal (maize-meal), the principal food of the poorer people throughout large sections of the country.
- n. A porridge made of chestnut-meal, much used in autumn.
- n. In France, a porridge made of barley-meal, not common except in the south.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a thick mush made of cornmeal boiled in stock or water
The American Heritage Dictionary, 3rd edition notes the word polenta as being of Italian origin and defines it as “a thick mush made of cornmeal and boiled in water or stock.”
Bring the water to a boil, add the salt and polenta and cook, stirring, until the polenta is creamy.
This same Lethlean article also refers to another kind of porridge, one made from ground corn - polenta - which was also the Italian word to describe gruels made in the Middle Ages and the Renaissance from things like spelt, chestnut flour and the aforementioned millet and acorns.
When the polenta is finished cooking, take it off the heat, and pour out onto a large piece of parchment spread on your kitchen counter.
"A few years ago I made Savory Twinkies from goat cheese wrapped in polenta, based on a suggestion by Joe Bay," he says.
I have, in a former letter, observed that the meal of this grain goes by the name polenta, and makes excellent hasty-pudding, being very nourishing, and counted an admirable pectoral.
(ok, call it polenta, if the idea of "mush" doesn't appeal ...)
These people don’t even know how to cook grits; but if you call it polenta and charge extra, they’ll eat it up.
Finally, some people suggest using polenta, which is corn, rice bran or whizzed-up oat flakes.
Mr. Le Calvez makes his own savory version by whipping up creamy polenta, which is chilled first, then dipped in a tempura-like batter, and fried so that the center remains soft.
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