Top Results for Cornmeal

Polenta is a traditional Italian dish made from boiled ground maize, which can be cooked into a thick porridge or allowed to cool and solidify before being baked or fried. Originating as a peasant food in Northern Italy, it became a dietary staple in regions like Lombardy and Veneto following the in...

Mamaliga is a traditional cornmeal porridge that serves as a staple food in the cuisines of Romania and Moldova, similar to Italian polenta. It is prepared by boiling cornmeal in water or milk with salt until it reaches a thick, dough-like consistency. Historically, it functioned as a bread substitu...

Kachamak is a traditional Balkan porridge prepared by boiling cornmeal in water until it reaches a thick, dense consistency. It is a staple comfort food found across Bulgaria, Serbia, and North Macedonia, closely related to the Italian polenta and Romanian mamaliga. The dish is commonly served as a...

American johnnycakes are flat cornmeal griddle cakes with roots in Native American cooking, documented in New England colonial records and long considered a predecessor to modern wheat-flour pancakes.

Caribbean Johnny Cakes are a traditional staple food consisting of unleavened wheat flour dough that is deep-fried until golden brown. Unlike American johnnycakes, which are historically cornmeal-based, the Caribbean version relies on wheat flour, baking powder, and water or milk. They are widely co...

Abkhazian cuisine blends influences from the Caucasus, Mediterranean, and Middle East, featuring dishes like khachapuri (cheese-filled bread), meat stews, vegetable-based meals, and an abundance of fresh herbs & spices.

Proja is a Serbian baked bread made principally from coarsely ground cornmeal, water, salt, and fat, with regional and household variations. The basic form is distinct from richer preparations that add cheese, eggs, yogurt, or cracklings, which may also be called projara. It developed as an everyday...

Indian Pudding is a traditional New England dessert from colonial American cooking. It is made primarily from cornmeal, milk, and molasses, then baked into a soft pudding with a dense texture and a pronounced sweetness from the molasses. The word "Indian" refers to the use of cornmeal, a food associ...

Hasty pudding is a simple porridge made by boiling grain or meal in water or milk until it thickens. In Britain and colonial North America, the dish could be prepared with ingredients such as wheat, oats, or cornmeal, depending on local practice. Harvard University's Hasty Pudding Club, founded in 1...

Moldovan cuisine blends Romanian, Ukrainian, Turkish, and Russian influences, featuring hearty dishes like plăcinte (savory pastries), mamaliga (cornmeal porridge), and diverse meat preparations often seasoned with garlic and herbs.