This morning I sit at my desk to tell a short story that seems fitting for the times. My subject is yellow like saffron, but with much humbler origins. My ingredient is flour made from corn. My recipe is for something essential to every northern Italian table and it goes by the name of polenta.
Polenta is a mash much like porridge. In the Veneto it is symbolic of simple sustenance. To make it only a few ingredients are needed, namely cornmeal water and salt. But to create the perfect bowl of golden, soft, pillowy polenta requires the tools called patience and time. Continue reading