Considered by many to be the same as grits, Italian polenta originated in northern Italy and has been quite a popular food in several regions for centuries. Moreover, it was actually a staple food in the past, mostly in mountainous areas of northern and central Italy.
Before corn was brought to Europe, however, Italian polenta was made of different kinds of cereals such as spelt, rye, or buckwheat, which was why Italian polenta in the past looked darker. Today though, it is mostly made of yellow corn.
Italian polenta can be cooked and prepared in many different ways. Some make it into a kind of porridge and serve it with sautéed vegetables or other dishes. It can also be layered with meats and cheeses and baked like lasagna. Some also turn it into solid loaves, cut into slices, and fried, grilled, or baked. Whichever way you may choose to cook it, there’s no denying that Italian polenta is a deliciously versatile Italian food you wouldn’t want to miss out on.