by Carolyn Jung for Food Gal

A mound of uncooked polenta

April 2011 – You might think I’m playing an April Fool’s joke on you when I tell you I spent three hours cooking polenta on the stovetop.  But I kid you not. That was part of the careful cooking instructions I was given when Oliveto Restaurant in Oakland gave me a sample bag of Floriani Red Flint Corn Polenta to try at home. The medium-course grind… [continue reading]