Polenta is the Italian term for finely ground cornmeal (maize) used to make a soft porridge that is served with fish, game and meat dishes. It can also be allowed to cool and set, before being cut into slices and grilled or baked.
All year round.
Traditional polenta must be stirred for a long time over a gentle heat, but instant or quick-cooking polenta is much easier to use. Pre-cooked vacuum packs of polenta make a handy store cupboard standby, as you can just slice and reheat; try layering over a Bolognese sauce, sprinkle with Parmesan and bake, or top grilled vegetables with polenta slices.
Keep dried polenta grains in an airtight container for up to 1 year. Cooked and opened pre-cooked packs of polenta should be kept in the fridge and used with 2-3 days.