Top | Giovanna's Trifles at Culinate
(post, Giovanna Zivny)
It's one of my favorite tricks...a nearly no-stir polenta that truly works. The recipe is from Paula Wolfert's [http://www.culinate.com/books/collections/allbooks/mediterraneangrainsandgreens "Mediterranean Grains and Greens", though she credits the back of a bag of Golden Pheasant polenta. I remember the brand, but not the recipe. Baking polenta takes a while--about 1-1/2 hours for 6 servings--but if you use a wide open pan you end up with a delicious slightly toasted flavor. I like it with all kinds of sauces, or cooked greens. Tonight we'll eat it with some caramelized onions and a little fontal cheese. Of course a green salad to follow.