With winter in full swing, now is the perfect time to bring up the subject of polenta. It is an ingredient that sparks highly conflicting opinions. Many adore it, while others are convinced it is tasteless. That being said, I grew up in the Veneto. In this part of the world, polenta and risotto are not only food staples, they are food icons.

So to those who say polenta is inedible, I can only promise that they must try a bowl made by someone who understands how to make it. To those who love it, I feel a recognizable connection. All opinions aside, as with many foods it is a question of texture. Think of polenta as a soft, silky mash that replaces the potato for example; imagine it as the comforting neutral base to stews and thick, chunky minestrone style soups. I am convinced that like me, you will jump at the chance to have some.

Read the nostalgic recipe below, to learn how to make a creamy, pale yellow soup, known as minestra di farina zala, in Vicentino dialect. I believe it is the perfect starting point in the appreciation of simplicity.

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