Polenta is a simple but versatile Italian dish made by cooking cornmeal in boiling water or broth until it becomes thick and creamy, like a warm, golden porridge. The cornmeal slowly absorbs the liquid and transforms into a comfort food that's been a staple in northern Italy for centuries.

When freshly cooked, polenta has a soft, smooth texture similar to mashed potatoes. You can eat it right away, topped with cheese, butter, or a hearty sauce. But here's where it gets interesting: if you pour the hot polenta into a pan and let it cool, it becomes firm enough to slice. Then you can grill or fry those slices until they're crispy on the outside and creamy inside, like thick savory cakes.

Before corn arrived in Europe from the Americas, Italians made similar dishes from other grains like millet or buckwheat, but cornmeal polenta became the favorite. Though it started as peasant food (inexpensive meals that working families could afford), polenta now appears in fancy restaurants around the world. Chefs serve it under braised meats, mix it with mushrooms, or even turn it into breakfast with maple syrup.