Creamy polenta from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 354) by Lynne Rossetto Kasper

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • 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. Making this recipe with milk vs. water creates an extra-creamy texture.

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