Polenta

A hearty porridge of Italian origin: ground corn, occasionally barley, simmered in water or stock until creamy, served hot topped with cheese, gravy, butter, oils, or tomato sauce, or cooled, cut into shapes, then baked or fried. Made from degerminated or whole-grain maize, its texture depends on grind size, stirring, and cooking time. As a maize product it shares the grain’s safety concerns, notably control of aflatoxins and fumonisins in the corn supply through sourcing and testing. Cooked polenta must also be cooled promptly and refrigerated, since warm, moist cereal left standing supports rapid bacterial growth.