An Italian staple, polenta has its roots in the peasant cuisine of northern Italy. It is made by grinding corn into flour, or meal. It has a rich yellow, yolk-like colour, and has a slightly sweet flavor. Polenta can be cooked to be creamy and thick, or allowed to set and then sliced. Serve it instead of pasta, rice or potatoes. Use in place of breadcrumbs to coat chicken or fish when frying. Uncooked polenta makes a delicious addition or gluten-free alternative to flour in cakes, biscuits and pastries. Cakes made with polenta tend to be moist and dense with a pleasantly grainy texture.