Polenta is a traditional dish with its roots in the ancient cultures of Northern Italy, where cornmeal was adopted after the arrival of corn from the Americas in the 16th century. Originally, polenta was made with different grains, such as millet or farro, but over time corn became the main ingredient due to its availability and flavor. In Latin America, this food has different names and variants depending on the country; for example, in Argentina and Uruguay it is simply known as "polenta," in Colombia it is called "mazamorra" when it is more liquid, and in Mexico you can find similar preparations under names like "atole de maíz" or "pinole," although these are usually different in texture and flavor.
Polenta is a versatile dish that can be served both as a side and as a main course. It is traditionally cooked in large pots, but with the advent of technology, there are faster and more practical methods for its preparation. One of the most modern ways is to prepare it in the microwave, which allows you to enjoy this classic recipe in less time without losing its characteristic flavor and texture.
