Polenta is a dish which is made from ground yellow or white corn meal, also known as ground maize, which has been boiled. Depending upon the region and the texture which is desired, polenta can be ground either coarsely or finely. Polenta is known today as being derived from earlier forms of grain mush, known as porridge or gruel which was eaten in Roman times and after. Early forms of polenta were made by using such starches as the grain farro and chestnut flour. These are both still used today in a small quantity. Polenta has a smooth and creamy texture when it is boiled. This is because of the presence of starch molecules.

Initially polenta was a peasant food. It has become a premium product though, since the late 20th century. Many high-end restaurants have polenta dishes on their menu and prepared polenta is sold at high prices in supermarkets. There are many current polenta recipes which use various cheeses or tomato sauces to rejuvenate what is essential a rather bland and common food.

Usually a huge copper pot, which is known as pailo in Italian, is used to cook polenta. There are amny different ways of cooking polenta in Northern Italy. In the region of Lombard, the most famous polenta dishes are polenta uncia, polenta concia, polenta e gorgonzola and missultin e polenta. These are all, except for missultin e polenta, cooked with a vary of cheeses and butter. Missultin e polenta is cooked with fish which can be found in Lake Como. It may also be cooked with porcini mushrooms, rapini or other vegetables or meats.

Traditionally, polenta is slow cooked. It can sometimes take an hour, or longer and it is required that it is continuously stirred.

An abundance of shortcuts have stemmed from the time and labour intensity of the traditional methods of preparing polenta. These include using substitute cooking methods which are meant to speed up the process. Instant polenta, which is popular in Italy, is also available. This allows for fast and easy preparation of polenta at home.

When it is cooked, polenta can be shaped into balls, patties or sticks and then fried in oil until golden brown and crispy. This variety of polenta is known as crostini di polenta or polenta fritta.

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