An unlined copper pot is the traditional utensil for making polenta. You can put a decent amount of heat under it without fear of damage, and it will cook your polenta quickly, and leave you a treat of crispy crust that you can scrape from the inside of the pot.

Corn was easier and more productive to grow in the poor man's back yard field than wheat, and was thus used as a substitute for bread and pasta in the traditional kitchens.

It draws its flavor primarily from the foods served with it, and is used for everything from appetizers to desserts. However there are also many recipes available for various additives, fillings, and ways of serving polenta, so do explore and enjoy.