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polenta

[poh-len-tuh] /poʊˈlɛn tə/
noun
1.
(especially in Italian cooking) a thick mush of cornmeal.
Origin
1555-1565
1555-65; < Italian < Latin: hulled and crushed grain, especially barley
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for polenta
  • Mound polenta on dinner plates or in shallow bowls and ladle vegetable ragout over polenta.
  • Serve the ribs with creamy mashed potatoes or polenta and crusty bread.
  • Ratatouille makes a great main dish when served over pasta, grilled artisan-style bread, or polenta.
  • The sauce made from the drippings begs for polenta or potatoes.
  • Stuff fresh poblano chiles with corn, jalapeño, and jack cheese polenta.
  • Vary the forms of cornmeal, from stone-ground to polenta, for a surprising range of flavors and textures.
  • We bought three things: organic stoneground wheat flour, organic stoneground wheat pastry flour, and corn polenta.
  • He grew up to become a chef who thinks nothing of serving banana polenta.
  • Cooking the polenta in the oven rather than on the stove top makes this dish almost hands-free.
  • First he and his parents and siblings would take turns rubbing their polenta on the fish.
British Dictionary definitions for polenta

polenta

/pəʊˈlɛntə/
noun
1.
a thick porridge made in Italy, usually from maize
Word Origin
C16: via Italian from Latin: pearl barley, perhaps from Greek palē pollen
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for polenta
n.

Old English polente, from Latin pollenta, polenta, literally "peeled barley," related to pollen "fine flour," from Proto-Indo-European *pel- (1) "flour; dust" (see pollen). Later reborrowed from Italian polenta, from the Latin word.

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for polenta

a porridge or mush usually made of ground corn (maize) cooked in salted water. Cheese and butter or oil are often added. Polenta can be eaten hot or cold as a porridge; or it can be cooled until firm, cut into shapes, and then baked, toasted, panfried, or deep-fried. It is a traditional food of northern Italy, especially the Piedmont region, and of Corsica, where chestnut flour is used in place of cornmeal. Polenta is also sometimes made from barley meal

Learn more about polenta with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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