The word “polenta” comes from the Latin word “puls”, that was the staple diet of the ancient Italian population since Roman times. At lunch polenta would be eaten as a kind of porridge, while the remaining part was grilled on the fire for dinner or eaten with milk at breakfast.
Polenta or “polenda” or “polunda” or “poenta” used to be made with different flours: spelt, rye, chickpeas, not only in Italy but in Europe and Asia too. This polenta was quite dark in colour.
During the 15th century corn-flour arrived in Europe and it became the main flour to prepare polenta, giving it the bright colour that we know today, white or yellow depending on the variety used.
In the World many dishes similar to polenta exist.
For example in the Dutch Antilles you can find “funchi” made with corn and consumed instead of bread, while in Burundi there is “Kurundi” prepared with water and manioc without salt.
BRIEF HISTORY OF POLENTA
TODAY... EATING POLENTA
Today polenta is still a popular dish on Italian tables. It is consumed more as a side dish or as a good alternative to pasta as it is naturally gluten free.
There are plenty of dishes made with pork, chicken, venison, beef, cheeses, fish, vegetables…, because Polenta is very tasty, very versatile and very easy to prepare.
Our aim is to deliver a healthy option suitable for everyone at a reasonable price.
For this reason we ensure our sauces are gluten free, with a low salt and fat content.
These sauces are made using very limited ingredients to avoid or limit allergic reactions, but also ingredients of high quality to provide value and enjoyment.