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

By Josceline Dimbleby

Published 1991

  • About


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