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Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.

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Yolanda King

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If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy.

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Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the ‘no one knows quite what to do with it’ shelf.

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June 14, 2024

Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the ‘no one knows quite what to do with it’ shelf.

Previous

June 14, 2024

If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy.

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