The Polenta, in many areas of northern Italy, has always been one of the staples of people's diet, so much so that in the past it was consumed almost daily, even more than bread. It is a very versatile food and, thanks also to its delicate taste, it can be combined with many other foods such as meat or fish.
But it owes its luck to the simplicity of the recipe and to the aggregating power between people, in fact it warms body and soul from the moment of its preparation in the typical copper cauldron.
The term has Latin origin, pollen - pollinis, that is, flour and fine powder, because the Romans already fed on it. In those days, a sort of "mush" was prepared, a kind of bread to eat with a spoon, which was made with toasted barley flour.
In fact, before the overseas trade, other more native grains were used, such as spelled, barley or rye, which gave and gave a slightly darker appearance. Today the basic cereal for the preparation is corn, imported from the Americas in the 15th century, which gives it its characteristic and inimitable yellow color.
