POLENTA

a pudding popular among all classes in Italy. It was formerly made of chestnut meal, but is now generally of semolina (farina) or cornmeal, except during the autumn months when chestnuts are plentiful. The meal is mixed with milk or water, or a mixture of the two, boiled to the proper consistence and poured into a dish to jellify. When firm and thick, it is flavored according to taste, by grating cheese over it, the addition of various condiments, etc., and is then cut in slices and thus eaten, or is further prepared by a quick frying in oil or other fat. The finest polenta is that made from semolina, and numerous additional ingredients are frequently incorporated by way of variety. Cornmeal is used by the poorer classes.