mezzomediPolenta
Sweet and comforting corn semolina, note of sweet and toasted corn.
Polenta is a creamy flour or porridge made from ground corn, with mild and neutral flavors. Widely used in Northern Italy, it offers a smooth and comforting texture when cooked with water or broth, and becomes crisp once cooled and recooked. A basic element for Mediterranean side dishes and comfort foods.
Best pairings
Parmesan Classic86%Parmesan and creamy polenta, melting umami.
Sage Classic86%Polenta with butter and sage (brown butter): sweet spicy aromaticity, a Tuscan-Umbrian classic.
Rosemary Classic84%Polenta with rosemary: woody herbaceous flavor, a natural complement to grains.
Gorgonzola Classic83%Gorgonzola and polenta, melted blue cheese over corn.
Button mushroom Classic82%Polenta and mushrooms, a Northern Italian pairing.
Butter Classic82%Butter and polenta, for creamy corn.
Garlic Classic82%Garlic polenta: warm, pungent notes, an aromatic base similar to risottos.
Olive oil Classic81%Olive oil on polenta: sweet fruity flavor, a typical Mediterranean finish.
Porcini Classic80%Porcini on creamy polenta.
Sausage Classic80%Polenta and sausage, a rustic Northern dish.
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FAQ
What goes with polenta?
Polenta pairs especially well with parmesan, sage, rosemary, gorgonzola and button mushroom. Parmesan and creamy polenta, melting umami.
What can I substitute for polenta?
If you don't have it, try: rice, arborio rice, semolina, farro.