Polenta is a traditional Italian dish made by boiling cornmeal, typically yellow or white maize, in water or stock until it forms a thick porridge. It can be served creamy and soft or allowed to cool and solidify into a loaf that can be sliced, baked, fried, or grilled

. Historically, before the introduction of corn from the Americas in the 16th century, polenta was made from other grains such as farro, chestnut flour, millet, and barley

. Polenta is a staple food in northern and central Italy and is also popular in Swiss Italian, southern French, Slovenian, Romanian, Brazilian, and Argentinian cuisines

. It has a slightly sweet, buttery corn flavor and can be used as a base for sauces and stews or as a substitute for pasta, rice, or potatoes

. Cooking traditional polenta takes about 45 minutes with constant stirring, but instant or pre-cooked polenta is available and can be prepared in minutes, though it is considered less flavorful than the slow-cooked version

. In summary, polenta is boiled cornmeal porridge that can be eaten creamy or firm and is a versatile dish with deep roots in Italian and other regional cuisines