Puls is a pottage made from farro grains boiled in water, flavoured with salt. It was a staple dish in the cuisine of Ancient Rome.
The dish was considered the aboriginal food of the Ancient Romans, and played a role in archaic religious rituals.Pliny the Elder, Natural History 19.83–84; Emily Gowers, The Loaded Table: Representation of Food in Roman Literature (Oxford University Press, 1993, 2003), p. 17; Seo, "Food and Drink, Roman," in The Oxford Encyclopedia of Ancient Greece and Rome, p. 198.
The basic grain pottage could be elaborated with vegetables, meat, cheese, or herbs to produce dishes similar to polenta or risotto.Stambaugh, The Ancient Roman City, p. 144.
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