Polenta is a staple food of Northern Italy and its versatility has made it popular throughout the world.

Also known as cornmeal, this cereal grain is ground dried corn kernels. Commonly served as a mush cooked long and slow, it becomes a vessel for carrying robust savoury stews and braises, both meat based and vegetarian (it is particularly good with mushrooms).

It can also be used in a savoury cornbread (popular in the Southern US) and sweet baking where it adds texture, flavour and colour.

Traditional polenta is cooked with liquid (water, stock, milk or a mixture) and stirred constantly for about 40 minutes. Salt, butter and parmesan cheese is added to complete the dish.

According to the Australian franchise group Essential Ingredient, the ratio for a soft porridge is one cup of polenta to four of liquid. For a hard-set polenta that can be cut into slabs and fried or grilled, use one cup of polenta to five cups of liquid. Instant polenta is available but is considered less flavourful by polenta purists.

Polenta chips have become popular as an alternative to potato chips. These are hard-set polenta cut into batons and either baked or deep fried, and are usually served with a dipping sauce. Local restaurants including Kneading Ruby and Ambiance Ristorante serve delicious polenta chips.

A favourite polenta dish of mine – herby polenta with corn, eggs and feta – comes from Israeli-British chef Yotam Ottolenghi via the New York Times. I love it because it is made in one dish and baked, eliminating the need for constant stirring. This meal is suitable for breakfast, lunch or dinner and can be easily adapted according to the number of people you are cooking for.