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noun
(especially in Italian cooking) a thick mush of cornmeal.
Origin:
1555–65; < Italian < Latin: hulled and crushed grain, especially barley
1555–65; < Italian < Latin: hulled and crushed grain, especially barley
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2012.
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Based on the Random House Dictionary, © Random House, Inc. 2012.
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Polenta
is always a great word to know.
So is interrobang. Does it mean:
| a printed punctuation mark (‽), available only in some typefaces, designed to combine the question mark (?) and the exclamation point (!), indicating a mixture of query and interjection, as after a rhetorical question. |
| a gadget; dingus; thingumbob. |
Collins
Collins English Dictionary - Complete & Unabridged 10th Edition
2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
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2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
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Etymonline
Word Origin & History
polenta
O.E., from L., lit. "peeled barley," related to pollen "fine flour." Later reborrowed from It. polenta, from the L. word (see pollen).
Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Britannica
Encyclopedia
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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