Creamy polenta, enriched with a little butter and Parmigiano-Reggiano cheese, is one of my favorite Italian comfort foods. A blend of medium and finely ground cornmeal creates the best texture. Photo Credits: Andrea Gralow Simply put, polenta is cooked cornmeal, but in reality, it’s so much more than that. As the weather shifts and spring gives us sunnier days and cool, rainy nights, a warm bowl of rich, creamy polenta makes for a welcome addition to lighter, fresher springtime meals. With this traditional Italian recipe, I’ll show you the tricks—like starting with cold water and using two different grinds of cornmeal—I’ve…
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