Traditional Italian Polenta is a creamy, comforting dish made with cornmeal, mozzarella cheese, rosemary, and broth. With this recipe, you can master a time-honored Italian classic, perfect as a side or even the centerpiece of your meal. Whether served creamy or grilled, this dish will bring a touch of authentic Italian flavor to your table.

Polenta, a beloved dish made from boiled cornmeal, holds a significant place in Italian cuisine. Its history, however, stretches back to a time before maize arrived in Europe.

Long before corn became a staple in Italy, ancient Romans and Mediterranean cultures relied on porridge-like dishes crafted from grains such as farro, millet, or chestnut flour. These dense, grain-based meals played a crucial role as a primary food source for the lower classes.

Maize, introduced to Europe in the late 15th and early 16th centuries during the Columbian Exchange, quickly gained popularity in northern Italy. Regions like Lombardy, Veneto, and Friuli embraced corn due to its adaptability and high yield. By the 17th century, cornmeal had replaced older grains as the main ingredient in polenta, giving rise to the version enjoyed today. This corn-based polenta became a dietary cornerstone for peasants, often served with simple additions like cheese, milk, or vegetables.

This transformation highlights polenta’s journey from ancient sustenance to a versatile dish cherished across Italy and beyond.

Polenta’s evolution and cultural significance

Polenta’s popularity spanned socioeconomic classes. While peasants consumed it as a main dish, wealthier Italians enjoyed it as a side dish enhanced with luxurious ingredients like butter or truffles. Its versatility and regional adaptability allowed it to thrive, leading to variations that reflect the diverse culinary traditions across Italy. For example, creamy polenta is popular in Veneto, while firmer, sliceable polenta is preferred in Lombardy.

Funche and Global Variations

Polenta’s concept traveled with Italian migrants to other parts of the world, influencing or intersecting with similar dishes. In Venezuela and the Caribbean, funche is a polenta-like dish made from cornmeal. While funche can be plain or flavored, it is often combined with butter, cheese, or broth, much like its Italian counterpart. Venezuelan funche sometimes includes fillings or toppings, like pork, raisins, olives and veggies.

In regions of South America, polenta has been embraced and adapted, often topped with tomato-based sauces, meats, or grated cheese, echoing Italian influences while incorporating local ingredients.

Essential ingredients for Traditional Italian Polenta

• Cornmeal: Use fine yellow cornmeal or polenta flour for the best texture.
• Mozzarella Cheese: Adds a creamy richness when melted over the polenta. (It’s optional).
• Rosemary: Infuses the dish with an aromatic touch.
• Broth: A key flavor enhancer. Homemade chicken or vegetable broth elevates the dish significantly.
• Seasonings: Include salt and pepper always.

Let’s Get Cooking Traditional Italian Polenta

1. Prepare the Broth: Bring your broth to a gentle boil, adding rosemary sprigs to infuse the liquid with its aroma. Remove the rosemary sprigs before adding the cornmeal.
2. Incorporate the cornmeal: Gradually whisk in the cornmeal, ensuring there are no lumps.
3. Simmer and Stir: Lower the heat and cook the mixture, stirring constantly, until it reaches a thick, creamy consistency (about 30–40 minutes).
4. Check for doneness: The polenta is ready when it easily pulls away from the sides of the pot and has a smooth, soft texture.
5. Add the Mozzarella: For a creamy finish, spread the polenta in a baking dish, sprinkle mozzarella on top, and broil until the cheese is bubbly and golden.
6. Serve: Serve the polenta warm and enjoy it as is or with a savory protein like chicken saltimbocca.