Sometimes you want to diversify menu with something unusual, but at the same time easy to prepare. What about me, this is more often exacerbated in the summer when pasta and rice, as side dishes, are perceived as something more winter.
Polenta (polenta) is crushed corn grains and the eponymous dish of Italian cuisine. Polenta, as a rule, is baked with cheese until a crust is formed and served under different sauces. Polenta and dishes from it are widely distributed in northern Italy, especially in Lombardy and Friuli-Venezia Giulia. It is also popular in the countries of the Balkan Peninsula, as well as in the south of Switzerland.
And although in fact, polenta is more garnish, it is completely independent. I like her light corn taste, it does not take attention, but at the same time more charismatic than rice, for example.