Lemon custard polenta cupcakes.
Text and Photo © CM Cordeiro 2012
Polenta is etymologically Latin for the hulled and crushed grain of barley meal. It is today the English borrowing of the Italian word to refer to coarse ground cornmeal had been eaten as porridge or gruel since the times of the Roman Empire, before it was generally introduced in Europe in the 16th century. Because of its accessibility and easy preparation, polenta had mostly been conceived as peasant food through history and up until the 1940s to 1950s, it was still considered “poor man’s fodder” even in Sweden, prepared through boiling in water and eaten with a little salt, anchovies or herring.