As someone who writes about Italian food, I pride myself in knowing, and understanding, Italian ingredients. But when it comes to polenta, I’ve been remiss. I did not grow up eating polenta; my ...
As someone who writes about Italian food, I pride myself in knowing, and understanding, Italian ingredients. But when it comes to polenta, I’ve been remiss. I did not grow up eating polenta; my ...
Today I am going to share recipes for making polenta. I love polenta for its delicious and comforting qualities, but also for its diversity. While it is most commonly made from cornmeal, it can also ...
Follow the directions for basic polenta. When the polenta is fully cooked, stir in 8 to 12 ounces of shredded Fontina Val d’Aosta, stirring vigorously until the cheese is fully melted and one with the ...
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