Thinking of Italy probably makes you think of pasta…and with good reason. But in many parts of Italy, pasta isn’t the preferred culinary co-star. Arborio rice — the kind used in the famed Italian risottos — isn’t always a front-runner, either. Polenta is. The Romans adored this simple corn-mash-turned-cake and ate it everywhere, from the [...]
Continue reading about An Ancient Roman Favorite in Modern Times
There’s a new crust in town, and her name is Polenta. She’s an oldie-but-goodie — although polenta dates back to Roman times, it’s still on market shelves today. It’s basically a cooked cornmeal mash. Originally, it was served as more of a porridge; nowadays, it can be cut into slices and then grilled, or it [...]
