From Wikipedia, the free encyclopedia
Polenta ( /pəˈlɛntə, poʊˈ-/, palafalan jroning basa Italia: [poˈlɛnta] ) [2][3] minangka sajian saka jagung rebus sing miturut sejarah digawe saka biji-bijian liyane. Iki bisa uga disedhiyakake dadi bubur panas, utawa bisa adhem lan dikencengi dadi roti sing bisa dipanggang, digoreng, utawa dipanggang .
Jinis | Porridge |
---|---|
Panggonan asal | Northern and Central Italy[1] |
Woworan pokok | Yellow or white cornmeal, liquid (water, soup stock) |
Buku masakan: Polenta Médhia: Polenta |
Macem-macem sereal sing digunakake biasane jagung kuning, nanging asring digunakake soba, jagung putih, utawa campuran kasebut. Giling kasar nggawe polenta sing kuwat lan kasar; gilingan sing luwih alus nggawe polenta sing lembut lan lembut.[4] Polenta minangka bahan makanan khas Italia Lor, Switserlan, Slowén lan Balkan (ing kana uga diarani kačamak) (lan, sing luwih cilik, Italia Tengah, kayata Tuscany ) lan konsumsi biasane digandhengake karo kelas ngisor, kayadene sadurunge, tepung jagung minangka panganan penting ing gizi saben dina.[5] Ing Romania lan Moldova, sajian iki dikenal minangka mămăligă . Iki uga minangka panganan pokok ing Argentina [6][7] .
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