Polenta from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 352) by Lynne Rossetto Kasper

  • cornmeal

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 27, 2019

    Super-easy, largely hands-off method for making polenta that takes advantage of the gentle heat of a double boiler. It does take time, however - I think my relatively coarsely ground, stone-ground cornmeal needed 2-3 hours to lose all hints of rawness in the flavor.

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