Standards Illinois | Kitchens | UNI Ente Italiano di Normazione
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A classic side dish in northern and central Italy; not unlike mashed potatoes in America. Made from coarsely ground cornmeal slowly boiled in water or broth until it thickens into a creamy porridge. Historically a peasant food (originally made from grains like farro or chestnut before corn arrived from the Americas in the 16th century). It can be served soft and creamy—often enriched with butter, cheese like fontina, or topped with ragù, mushrooms, or sausages thereby making it a main course.
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