Polenta - rediscovered - 130 classic and modern recipes - cheap dishes, tasty and quickly prepared - buckwheat, rye, barley, wheat, millet, and maize. Polenta is today an integral part of upscale cuisine. Originally, polenta (maize ore) was a dish of the peasant population of Bavaria, Austria, Italy, and Southeast Europe. Polenta can be cooked not only from corn semolina but also from various other cereals, including buckwheat. This book combines the traditional rural dishes of different European countries with modern creations. 130 recipes show how versatile corn semolina and its relatives are: polenta dumpling soup, barley semolina, corn semolina casserole with sheep's cheese, stuffed polenta ducats, dumpling casserole with fruit sauce, and polenta-apple shredded bread, as well as Italian dishes.