THE HISTORY OF POLENTA

Polenta has an ancient history, predating its modern corn-based form to Roman times when a porridge called pulmentum was made from grains like spelt, millet, and barley. The introduction of corn to Italy from the New World in the 16th century revolutionized the dish, making it a staple for the lower classes due to its high yield and low cost. Over time, this humble dish evolved from a peasant food into a versatile culinary ingredient found in many forms, from creamy porridge to grilled or fried solid forms, with diverse toppings and accompaniments. 

Ancient Origins

• Pre-Roman:

  The concept of a ground-grain porridge dates back to prehistoric times and was used by ancient civilizations like the Sumerians, who made a porridge from millet and rye. 

• Roman Era:

  The Roman Empire consumed a dense porridge called pulmentum (derived from the Latin word for porridge) or puls, which was a staple for soldiers and common people. This early version was made from grains like spelt, barley, or chickpea flour. 

The Arrival of Corn 

• New World Introduction:

  Corn, a staple of Mesoamerica, was brought to Europe from the New World by explorers, including Christopher Columbus.

• Spread in Italy:

  Corn began to be planted and cultivated in northern Italy around the 16th century, initially in regions like Veneto and Friuli, thanks to missionaries returning from the Americas.

Transformation into a Staple Food

• Economic Revolution:

  Farmers found that corn had a higher yield and shorter cultivation cycle than traditional grains, making it a more accessible and strength-giving food. 

• Peasant Food:

  Cornmeal became a primary food source for the rural and lower-class populations of northern Italy, providing sustenance through centuries of hunger. 

• The Rise of Pellagra:

  The widespread reliance on cornmeal, especially when not properly prepared or supplemented with other foods, led to a disease called pellagra, a deficiency of niacin (vitamin B3). 

Modern Polenta

• Versatile Dish:

  Today, polenta is a versatile dish that can be served as a creamy porridge, or allowed to harden and then be grilled, baked, or fried. 

• Culinary Sophistication:

  What was once considered "peasant food" is now a popular dish found in many restaurants and prepared in diverse ways, often paired with sauces, meats, cheeses, and vegetables.