Roasted Quail with Grilled Radicchio and Creamy Polenta: Creamy Polenta

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By David Tanis

Published 2008

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The best-tasting polenta depends on good fresh cornmeal and a certain amount of tending, though the constant stirring everyone dreads is not really necessary. Most Americans do not cook polenta long enough, so it has a disagreeable raw cornmeal taste. It’s worth an hour or so of cooking for the flavor and texture that you’d never get from a box of instant polenta. Like rice, the cornmeal needs