Cornmeal in England: Uncovering the Mysterious Polenta and Other Names

Cornmeal, a staple ingredient in many American recipes, is not as widely recognized in England. While it’s not entirely unknown, the terminology used to describe cornmeal in England can be confusing, even for experienced bakers and chefs. In this article, we’ll delve into the world of cornmeal in England, exploring its various names, uses, and cultural significance.

Table of Contents

A Brief History of Cornmeal in England

Cornmeal has been a part of English cuisine for centuries, although its popularity has waxed and waned over time. The first recorded use of cornmeal in England dates back to the 16th century, when it was introduced by Spanish and Italian traders. Initially, cornmeal was used as a thickening agent in soups and stews, but it soon became a staple ingredient in many traditional English recipes.

The Rise of Polenta

One of the most common names for cornmeal in England is polenta. While polenta is often associated with Italian cuisine, it’s also widely used in English cooking. The term “polenta” refers to a type of cornmeal that’s been cooked into a creamy, porridge-like consistency. In England, polenta is often served as a side dish, similar to mashed potatoes or rice.

Polenta vs. Cornmeal: What’s the Difference?

While polenta and cornmeal are often used interchangeably, there is a subtle difference between the two. Cornmeal is a type of ground corn that can be used in a variety of recipes, from baked goods to savory dishes. Polenta, on the other hand, is a specific type of cornmeal that’s been cooked into a creamy consistency. In other words, all polenta is cornmeal, but not all cornmeal is polenta.

Other Names for Cornmeal in England

While polenta is one of the most common names for cornmeal in England, it’s not the only one. Here are a few other terms you might encounter:

Maize meal: This term is often used in British recipes to refer to a type of cornmeal that’s been ground from dried corn kernels.
Corn flour: This term is sometimes used to refer to a type of cornmeal that’s been ground into a fine, flour-like consistency.
Polenta meal: This term is often used to refer to a type of cornmeal that’s specifically designed for making polenta.

Regional Variations

It’s worth noting that the terminology used to describe cornmeal in England can vary depending on the region. For example, in the north of England, cornmeal is often referred to as “maize meal,” while in the south, it’s more commonly known as “polenta.”

Culinary Uses for Cornmeal in England

Cornmeal is a versatile ingredient that can be used in a variety of English recipes. Here are a few examples:

Baked goods: Cornmeal is often used in English baked goods, such as cornbread, scones, and muffins.
Savory dishes: Cornmeal can be used as a thickening agent in soups and stews, or as a coating for fried foods.
Polenta: As mentioned earlier, polenta is a popular side dish in England, often served with meat or vegetable sauces.

Traditional English Recipes Using Cornmeal

Here are a few traditional English recipes that use cornmeal:

Cornbread: A classic English recipe that uses cornmeal, flour, and eggs to create a delicious, crumbly bread.
Polenta cake: A traditional English dessert recipe that uses polenta, sugar, and eggs to create a moist and flavorful cake.
Corn fritters: A popular English snack recipe that uses cornmeal, flour, and eggs to create crispy, fried fritters.

Conclusion

Cornmeal is a versatile ingredient that’s widely used in English cuisine, although it’s often referred to by different names. Whether you’re looking for polenta, maize meal, or corn flour, understanding the various terminology used to describe cornmeal in England can help you navigate recipes and ingredients with confidence. By exploring the history, culinary uses, and regional variations of cornmeal in England, we hope to have shed some light on this mysterious ingredient and inspired you to try new recipes and flavors.

What is cornmeal, and how is it used in England?

Cornmeal is a type of ground corn that is commonly used in various cuisines, including English cooking. It is made from dried corn kernels that have been ground into a fine or medium texture, depending on the desired consistency. In England, cornmeal is often used as a thickening agent in soups and stews, as well as an ingredient in baked goods such as cornbread and muffins.

Cornmeal can also be used to make polenta, a traditional Italian dish that has gained popularity in England in recent years. Polenta is made by cooking cornmeal in water or broth, stirring constantly, until it reaches a creamy consistency. It can be served as a side dish, similar to mashed potatoes, or used as a base for other dishes such as stews and casseroles.

What is the difference between cornmeal and polenta?

While cornmeal and polenta are often used interchangeably, they are not exactly the same thing. Cornmeal is the raw ingredient, a type of ground corn that can be used in various recipes. Polenta, on the other hand, is a cooked dish made from cornmeal. The main difference between the two is that polenta has been cooked and transformed into a creamy, porridge-like consistency, whereas cornmeal is a dry ingredient that can be used in a variety of ways.

That being said, the terms “cornmeal” and “polenta” are often used loosely and can be confusing. In some recipes, cornmeal may be referred to as polenta, and vice versa. However, technically speaking, polenta is a cooked dish, while cornmeal is a raw ingredient.

Why is cornmeal also known as maize in England?

In England, corn is often referred to as maize, which can be confusing for Americans who are used to calling corn “corn.” The reason for this difference in terminology is largely historical and linguistic. The word “maize” comes from the Spanish word for corn, “maíz,” which was adopted into Middle English as “maize.” Over time, the term “maize” became commonly used in England to refer to corn, while in America, the term “corn” was more widely used.

Despite the difference in terminology, both “corn” and “maize” refer to the same plant, Zea mays. So, whether you call it corn or maize, you’re referring to the same thing. However, it’s worth noting that in England, the term “corn” can also refer to other types of grain, such as wheat or barley, which can add to the confusion.

What is the history of cornmeal in England?

Cornmeal has a long history in England, dating back to the 16th century when corn was first introduced from the New World. Initially, corn was seen as a novelty and was used primarily as a food for animals. However, as trade routes expanded and corn became more widely available, it began to be used as a food source for humans as well. Cornmeal was used to make bread, porridge, and other dishes, particularly among the poorer classes who could not afford more expensive grains like wheat.

Over time, cornmeal became a staple ingredient in many English recipes, particularly in the north of England where it was used to make dishes such as cornbread and corn pudding. Today, cornmeal is still used in many traditional English recipes, as well as in modern fusion cuisine that combines English and international flavors.

How is cornmeal used in traditional English recipes?

Cornmeal is used in a variety of traditional English recipes, particularly in baked goods and desserts. One classic example is cornbread, a sweet bread made with cornmeal, flour, sugar, and eggs. Cornmeal is also used to make corn pudding, a creamy dessert made with cornmeal, milk, and sugar. In the north of England, cornmeal is used to make a type of pancake called a “singin’ hinny,” which is cooked on a griddle and served with butter and sugar.

Cornmeal is also used as a thickening agent in soups and stews, particularly in traditional English recipes such as pea soup and beef stew. It adds a rich, creamy texture to these dishes and helps to thicken the liquid. In some recipes, cornmeal is also used as a coating for fried foods, such as fish and chips.

Can I make polenta with different types of cornmeal?

Yes, you can make polenta with different types of cornmeal, although the results may vary depending on the type of cornmeal you use. Fine or medium cornmeal is best for making polenta, as it cooks quickly and evenly. Coarse cornmeal, on the other hand, can be used to make a more rustic, textured polenta. You can also use different colors of cornmeal, such as yellow or white, to create different flavors and textures.

It’s worth noting that some types of cornmeal, such as steel-ground cornmeal, may not be suitable for making polenta. Steel-ground cornmeal is too fine and may become mushy or gluey when cooked. Stone-ground cornmeal, on the other hand, is a good choice for making polenta, as it retains a coarser texture and a more nuanced flavor.

Where can I buy cornmeal in England?

Cornmeal is widely available in England and can be found in most supermarkets and health food stores. You can usually find it in the baking aisle or the international foods section, depending on the type of cornmeal you’re looking for. Some popular brands of cornmeal in England include Bob’s Red Mill and Arrowhead Mills, although there are many other brands available as well.

If you’re having trouble finding cornmeal in stores, you can also try shopping online or at specialty food stores that carry American or Italian ingredients. Some online retailers, such as Amazon, carry a wide selection of cornmeal products that can be shipped directly to your doorstep.