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	Polenta: Centuries-old Italian dish a proud link to a pleasant past
		When polenta is served according to tradition, a wooden bread board is set on the table.
		Polenta is the New Age darling of vegetarians who tout its flavor, as well as its fiber.
		The sausage-like tube of polenta sold in the cold case of the supermarket is loaded with water, and slices spit and spatter while cooking.
	www.post-gazette.com /food/20000622polenta1.asp (1627 words)

	Soft Polenta with Forest Mushrooms by Rick Tramonto
		Polenta is cornmeal cooked with liquid — usually water or stock — until it thickens.
		Soft polenta has the consistency of hot cereal, while firm polenta, which is cooked with less liquid, cools to form a firm, sliceable block.
		In Italy, firm polenta is traditionally sliced with a length of taut string.
	www.leitesculinaria.com /recipes/cookbook/polenta.html (429 words)

	[No title]
		The source of polenta's reputation for lengthy and laborious cooking lies in its Italian roots, its history of being cooked over a wood fire in a central hearth or on a wood stove.
		Polenta can also be cooked with great success in an oven, an excellent technique when the oven is being used for other purposes, such as roasting chicken or vegetables.
		The freshness of the polenta is, the type of corn from which it is made and the method by which it is ground, how fine or coarse the grain, its moisture content, where it has been stored, and in what container, all influence how long polenta will take to become tender.
	www.globalgourmet.com /food/egg/egg0297/poleckry.html (1487 words)

	ItalianMade.com - RECIPES: POLENTA
		This ratio applies to a soft polenta, which is always served with a condiment or with the addition of other ingredients.
		If polenta is to be baked, grilled or eaten a substitute for bread, use a 3:1 ratio of water to polenta, and the same amount of salt.
		Polenta is often cut with a piece of thick string stretched tightly between two hands.
	www.italianmade.com /recipes/recipe421.cfm (422 words)

	[No title]
		A pot of hot bubbling polenta is the culinary equivalent of an artist's canvas, waiting for a cook to contribute his or her magic.
		Then, nearly constant stirring is necessary to cook the polenta evenly, to move the cornmeal from the bottom to the top of the pot, from the sides of the pot to the middle, continually circulating the meal to insure that the bottom does not burn while the top languishes undone.
		Polenta for two, polenta for four, polenta for six: it is very simple indeed.
	www.globalgourmet.com /food/egg/egg0297/abtpolen.html (723 words)

	Cookbook:Polenta - Wikibooks, collection of open-content textbooks (via CobWeb/3.1 planetlab2.cs.umd.edu) (Site not responding. Last check: 2007-10-12)
		For eating polenta hot from the pan, put a tablespoon of water on a ceramic deep dish and scrape the polenta into it, serving it with a big wooden spoon.
		Polenta is also delicious served topped with your favorite tomato sauce or with an assortment of grilled vegetables.
		Leftover polenta may be cut into strips or triangles, coated in seasoned bread crumbs and grated parmesan cheese, and fried in olive oil.
	en.wikibooks.org.cob-web.org:8888 /wiki/Cookbook:Polenta (538 words)

	Polenta - Wikipedia, the free encyclopedia
		Polenta is a cornmeal dish popular in Italian, Savoyard, Swiss, Austrian, Croatian, Slovenian, Serbian, Romanian, Bulgarian, Corsican, Argentinean, Brazilian, and Mexican cuisine, and it is a traditional staple food throughout much of northern Italy.
		In Croatia, polenta is common on the Adriatic coast, where it is known as palenta or pura; in Slovenia and the northwestern part of Croatia, in and around Zagreb, it is known as žganci.
		In southern Austria Polenta is also eaten for breakfast (sweet Polenta); the Polenta pieces are either dipped in Milkcoffee or served in a bowl with Milkcoffee poured on top of it (kids favourite).
	en.wikipedia.org /wiki/Polenta (816 words)

	CULTURe - LA POLENTA (Site not responding. Last check: 2007-10-12)
		To say the truth, polentas, in a wider sense, have a non-dated history and the basic pocedure to cook it is substantially the same: you cook grinded seeds in the water.
		So for several centuries polenta had been made with millet, barley, or saracen corn, the latter is the famous fl polenta, very tasty and nourishing, described by Manzoni too, and atill famous in Valtellina.
		Apart from the traditional mountain polenta, there are more recipes which present a softer polenta with the add of other ingredients, all coming from the traditional products of the earth, such as milk, butter, beans, cheese, wine, honey and many other ingredients.
	www.dolomiti.it /eng/cultura/polenta.htm (468 words)

	In Italy Online - Polenta: A Food For Every Day
		Polenta is usually yellow (there is white corn in Friuli which is sometimes used) and is really nothing more than boiled corn meal.
		Polenta may be served in its creamy, just-cooked state or may be allowed to solidify, after which it can be sliced and sauteed, grilled or fried prior to serving.
		elow is a recipe for a torta di polenta with alternating layers of polenta, goat cheese and leeks.
	www.initaly.com /regions/friuli/sims.htm (591 words)

	Senior Women Web > Articles
		In the Bergamo region, it is traditional to serve polenta with grilled birds.
		The charter is designed to "uphold, defend, and promote the use of polenta, and promote new ways to appreciate it, find the most suitable wines to enjoy with it, and to locate places where polenta is valued to the fullest." There are seven members who, when they meet, wear red and gold satin capes.
		Polenta is a complex carbohydrate, rich in thiamin, riboflavin, potassium and magnesium.
	www.seniorwomen.com /hs/articles/true/articlesTruePolenta.html (1084 words)

	Istria on the Internet - Ostaria - Polenta
		Polenta is a coarse ground cornmeal and generally made into a mush-like porridge.
		Polenta is to the Italians, and especially to the Venetians, what potatoes is to the Irish, Germans and Americans, and rice to the Japanese.
		It is traditional to cut a small slice from one side of the polenta as soon as it has been placed on the board.
	www.istrianet.org /istria/gastronomy/osteria/polenta.htm (1032 words)

	Real Good Food \| Polenta (Site not responding. Last check: 2007-10-12)
		Polenta is just a coarsely-ground cornmeal, although the original ancient Roman version was made from ground dried fava beans.
		You can eat polenta while it's soft by adding a little butter or olive oil; adding crumbled gorgonzola or any other blue-veined cheese is very traditional and delicious.
		Or spread the soft polenta into a baking dish or loaf pan, let cool, cut into slices about a half inch thick, and either grill or fry in olive oil.
	www.realgoodfood.com /polenta.html (198 words)

	virtualitalia.com - food - polenta primer
		When the polenta begins to come away from the sides of the pan and the whisk stands up by itself in the center of the polenta, it is ready to serve.
		Polenta Concia - Polenta with Butter and Fontina and Polenta Taragna (Milano)
		While the polenta is cooking, heat the butter in a skillet over low to moderate heat and cook the skewers a few minutes per side until golden.
	www.virtualitalia.com /recipes/polenta.shtml (2251 words)

	Pesto Polenta Lasagna - Allrecipes
		Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.
		Polenta lasagna is one of our favorite main dishes to share at dinner parties, since all us wheat-eaters love it too.
		I purchased pre-cooked polenta but it was expensive and didn't provide me enough to make 2 layers unless I sliced the rounds thin.
	allrecipes.com /recipe/pesto-polenta-lasagna/detail.aspx (284 words)

	[No title]
		Polenta in Italy is served as a substitute for bread and can be served with any dish, stew or fish.
		Polenta A little over 2 quarts cold water 1 1/2 teaspoons coarse-grained salt 1/2 pound coarse or stone-ground yellow cornmeal 1/2 pound regular finely ground yellow cornmeal Bring the cold water to a boil in a large pot.
		Subject: Re: Polenta topper This may not qualify as a sauce, but I had a "Polenta Salad" at a restaurant recently which was grilled polenta topped with not-quite-sauteed-just-warmed spinach, garlic, shallots and a balsamic vinegar dressing.
	www.gfrecipes.com /polenta.txt (7109 words)

	Polenta concia - The Boston Globe
		From the Piedmont region in the north of Italy, polenta concia is translated as "messed-up polenta." In this recipe, the cooked polenta is layered like a lasagne with fontina cheese, heavy cream, nutmeg, and mushrooms.
		Spread one-third of the polenta in the buttered dish.
		Bake the polenta for 30 minutes or until it is bubbling at the sides.
	www.boston.com /ae/food/articles/2004/04/28/polenta_concia (269 words)

	NapaStyle \| Soft Polenta and Variations
		Polenta is not really a recipe, it is a ratio of dry to wet ingredients.
		For soft polenta, the ratio of dry to wet is one to five or six.
		The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat.
	www.napastyle.com /kitchen/recipes/recipe.jsp?recipe_id=45 (361 words)

	Polenta with Clams by Mario Batali
		Polenta can often just lie there on the side of the plate.
		Lower the heat to a simmer and cook, stirring, until the polenta is as thick as porridge, 5 to 7 minutes.
		Divide the polenta among four plates and spoon five clams over each puddle of polenta.
	www.leitesculinaria.com /recipes/cookbook/polenta_clams.html (185 words)

	Waitrose.com - Polenta - Food Glossary
		Polenta is a coarse cornmeal, which was for centuries the staple wintertime food of the poor in some countries in southern Europe (notably Spain and Italy), the southern states of the USA, India, Egypt and other parts of Africa.
		Ready to use polenta or cooled, cooked maize meal can be sliced and cooked and used as an alternative to potatoes or bread.
		To cook: Ready to use polenta or cooked maize meal can be cut into slices and grilled for about 3 minutes on each side, fried in olive oil for 2-3 minutes on each side or baked at 220°C, gas mark 7 for 20 minutes.
	www.waitrose.com /food_drink/recipes/glossary/foodglossary/Polenta.asp (263 words)

	Polenta - Hot & Spicy (Site not responding. Last check: 2007-10-12)
		Polenta can be served as the base for a main dish and can be used much like pasta or rice.
		Spread polenta in a oiled 2 inch deep loaf pan.
		Cut polenta into serving size and batter in beaten egg and flour with parmesan cheese.
	www.bellaonline.com /articles/art19033.asp (145 words)

	StarChef Minnie Giraldi Polenta recipe
		When the polenta has cooked for about 35 minutes, leave it on the flame for about 3 minutes more without stirring.
		Fit a string under the polenta layer and draw it through to the top surface.
		Cut polenta in 1/2 crosswise, lay 1 half on a buttered shallow 8 x 8 baking dish.
	www.starchefs.com /MGiraldi_polenta.html (362 words)

	Polenta
		Polenta is an important component to Northern Italian cooking.
		Once all the polenta is mixed reduce to a low heat.
		Be sure that the polenta you are using is not instant.
	www.cookingwithpatty.com /recipes/polenta/Polenta.php (211 words)

	Italian Cooking and Living - Polenta
		Firm or soft, grilled or fried, topped with sausages or melted cheese, baked under a layer of ragù or eaten straight from the pot, polenta is one of Italy’s most versatile—and delicious—staples.
		A fat-free, cholesterol-free high-fiber food, polenta is a healthy alternative to more refined carbohydrates such as white bread, pasta or hulled rice.
		Be aware that there are two distinct kinds of uncooked polenta or cornmeal on the market—traditional and fast-cooking.
	www.italiancookingandliving.com /homepage_links/hp_Polenta.html (427 words)

	Soy Protein and Tofu Recipes - Polenta Lasagna
		As soon as the polenta comes to a boil, turn the heat down to a low simmer, stir, and cover.
		If polenta grains are tough, stir in 1/2cup boiling water at a time and cook covered 1-4 minutes after each addition until the desired consistency is reached.
		While polenta is baking, heat the pasta sauce in a3 to 4-qt.
	www.solae.com /soyproteinrecipes/recipes/polentalasagna.jsp (524 words)

	Recipes
		Use sliced Polenta in place of pasta to layer between layers of spaghetti sauce, mozzarella, ground beef, etc. Top with more spaghetti sauce and mozzarella and bake for a great Lasagna.
		Place polenta on grill over medium heat and cook 5 minutes or until underside is golden.
		Placing slices of Polenta onto a dish or other appropriate microwaveable container, you may heat plain for 30 - 60 seconds (more may be needed for more slices), or top with whatever you like, which may increase your cooking time.
	www.polenta.net /Recipes.htm (1137 words)

	The comforts of polenta
		With very few belt-threatening fat calories, polenta cooks into a creamy porridge or bakes into crusty sticks with all the crunch you crave in fried foods.
		Bake polenta sticks in a 375° oven until browned and crusty, 45 to 50 minutes.
		While polenta cooks, in a deep bowl, with a mixer on high speed, whip 4 large egg whites until they hold soft peaks.
	www.sunset.com /Premium/Food/2000/10-Oct/LFPolenta1000/LFPolenta1000.html (714 words)

	Inside Polenta on the Board
		POLENTA ON THE BOARD INCLUDES more than 100 tested recipes, complemented by stories, illustrations and photographs.
		For example, in the chapter entitled “Dandelion Revisited,” which introduces the recipes for Salads and Vegetable Dishes, you are treated to a story about going to the forest to pick wild dandelion and transforming the reviled weed into a delicious salad or sauteed green.
		It describes the Abruzzese tradition of spreading the cooked polenta over a big board and smothering it with long-simmered tomato-meat sauce and freshly grated romano or parmigiano cheese.
	members.shaw.ca /polenta/Pages/inside.html (423 words)

	Polenta with Beef and Sausage Ragout
		Believe me, the best polenta is made using the traditional cooking method just like I do, and my mother does, and her mother did, and her mother did...and so on and so on...
		Some "must-haves" to be successful at making polenta are a whisk, a long handled wooden spoon - the "cucchiaio polenta" as my mother called it, and a strong arm for all the stirring.
		Spread polenta into a shallow pan; cool in the refrigerator until it becomes firm; cut into 1/2 inch slices.
	www.suite101.com /article.cfm/11504/66437 (414 words)

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