Pilaf of Polenta

A typical example of what politics can do to cooking. Made the Italian way all through the nineteenth century, all of a sudden the polenta found itself transformed into a pilaf. This method is so recent that Mique Grandchamp in the 1880s still made the polenta only au bâton. Use as coarse a meal as you can find.

This is the basic recipe to be used for the three dishes that follow: