Polenta or Corn meal made the old-fashioned way. Classical hammered copper pot in traditional Italian form. Its deep shape and rolled angled sides encourage frequent stirring that keeps the polenta's moist, tender and well cooked. Polenta is often a substitute for bread in the traditional Italian kitchen, and also serves as a pasta substitute. It draws its flavor primarily from the foods served with it, and is used for everything from appetizers to desserts. Polenta is cornmeal boiled into a porridge, and eaten directly or baked, fried or grilled. When cooked, it has a warm jelly-like soft inside with a crunchy outside. The term is of Italian origin, derived from the Latin for hulled and crushed grain.