Use it to replace lasagne sheets, adding a new dimension to taste and colour. Use it in cakes and biscuits to replace flour giving them a slightly nutty flavour and crunchiness.

This polenta ritual which dates back to Roman times, was originally made with other different flours and pulses, but nowadays it is made with yellow maize flour. Its coarse grains, reminiscent of sun, warmth, body and flavour are either sold as instant polenta, polenta svelta or as a yellow flour, farina gialla.

Instant polenta is cooked before being packaged and is prepared in less than 10 minutes.

Just bring water or stock to the boil, add the instant polenta and stir with a wooden spoon.

After 5 or 8 minutes you have a smooth lump free mixture ready to be served. Farina gialla which is regular polenta takes a bit longer, 40 minutes to be exact and needs constant watching.

At the end you have a thick porridge-like consistency, which is worth the wait, I can assure you.

Polenta is usually cooked in a special polenta pot with a long handle, a paiolo. Boiled in water or stock and salt, the mixture is constantly stirred to prevent it from sticking until you get a thick lump free mixture.

Serve immediately as it dries up and stiffens in no time. If you allow it to get cold, slice it and try grilling or frying it. Warm polenta can be flavoured with butter or extra virgin olive oil. Or fried with a bit of garlic and fresh herbs and topped with whatever grated cheese you fancy.

It is divine whichever way you do it.
Try and judge for yourselves!