Super source
Carbohydrate
15.2 g · 6% DV target
Polenta is a versatile Italian dish made from boiled cornmeal, offering a slightly sweet flavor and a texture that can range from creamy porridge to a firm, sliceable loaf. [2, 12, 45]
Polenta is classified as a minimally processed food when made simply from corn flours, flakes, or grits mixed with water .4
Many commercial corn flours used for polenta are fortified with iron and folic acid (a B vitamin) to replace nutrients typically lost during the milling process .4
Because it is a corn-based starch, polenta is a staple grain alternative that can be integrated into dietary patterns like the Mediterranean diet or USDA MyPlate recommendations .28
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
15.2 g · 6% DV target
541 mg · 24% DV target
Not a benefit — best kept low
Cooked polenta in an airtight container.
Cooked polenta, tightly wrapped.
Some producers focus on renewable energy and waste reduction. [25]
Before corn was introduced to Europe in the 16th century, polenta was made from other starchy grains like farro, millet, spelt, or chickpeas, and was known as "puls" or "pulmentum" in ancient Rome.