Preparation info
    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

Polenta is made from cornmeal, coarse or fine, and for the recipes in this book is cooked in stock or water. Debates rage over whether polenta should be of thick or thin texture but it’s really a question of what it is going to be used for. If it is to be sauced with a mushroom ragout, for example, it should be on the thick side. As a bed for grilled little birds, it should be thinner.

The apotheosis of polenta is a version with mascarpone and white truffles, such as I have served a