Preparation info
    • Difficulty

      Easy

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

Method

Yellow cornmeal, or polenta, is a classic of Italian cooking. Freshly cooked polenta looks like a cross between semolina pudding and porridge. In Italy it is eaten in many different ways from a simple first course with butter and Parmesan cheese