Low-cost, shape-shifting ingredient is always a treat – whether it’s baked into a cake or fried until crisp
Polenta is one of the food world’s most successful social climbers. Once a staple in the diet of Italian peasants, today it is found in top-shelf pantries and first-class restaurants.
Most commonly made from cornmeal, polenta, known as puls by the ancient Romans, was originally made from any kind of hulled and crushed grain.
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