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International Culinary Center, French Culinary Institute, Cesare Casella, Stephanie Lyness

Shaping and Cutting Polenta

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About
Twice-cooked polenta may be firmed up in a loaf pan and sliced, or allowed to set on a sheet pan and cut into shapes.

ยฉ 2021 All rights reserved. Published by Abrams Books.

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