“Polenta? Oh, you mean Italian grits.”
A number of years ago I came upon a recipe for a most luscious and creamy polenta. That recipe was the real deal—calling for a high water to polenta ratio and taking about an hour to cook.This polenta was far removed Continue reading Baked Polenta w/ Corn, Goat Cheese & Roasted Broccoli Pesto—Part 2 in a Series