Quotes About Polenta

My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.

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.

polenta cakes, which were delicious beneath a ladleful of soup

I love making savory stratas for Christmas morning. I get excited about it. It's a polenta strata with homemade bread, with a billion eggs and Parmesan cheese. I'll drizzle truffle oil over the whole thing, which will just destroy people. It's amazing.

Stir-fried spring vegetables over miso polenta is the meal equivalent of wanting it so badly to be spring yet recognizing it is 40 degrees outside with a brisk headwind no matter which way you are facing.

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.

a man in whom violence boiled below the surface in much the same way that fresh-poured polenta waited for the chance to burn the mouth of anyone who tried to eat it.