Polenta, also known as pulenda, has ancient roots tracing back to the Latin word puls, signifying a cooking method for cereals or legumes.
The introduction of maize to Italy in the 16th century transformed polenta into a vital staple food, evolving its preparation and nutritional value.
To maximize its nutrition and flavor, maize must undergo processes like nixtamalization or be combined with other foods, such as beans.
Polenta's cooking technique often involves a lengthy process, where it gradually pulls away from the pan, resulting in a uniquely textured dish.
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