Polenta. Why?

[canyonwalker]

Yesterday I bought some polenta at the grocery store. I've only ever eaten polenta maybe twice before, both times at Italian restaurants. "Huh, let me try this at home,"I figured, on a whim. "It'll give dinner an Italian flair."

Then I read the label as I was prepping to cook dinner. The ingredients? Water. Cornmeal. A few preservatives. That's it. So much for flair. "Polenta" is basically Italian for grits. ...Actually, no, grits have more character.

Hawk and I ate the polenta I prepared. Gently fried up in butter with a bit of garlic and mild pepper it was... filler. We enjoyed store-bought challah bread better.

Comments

[stinaleigh]

It's the pasta of Northern Italy.

[culfinriel]

Lol. The grinds and types of corn may be different and give different texture and flavor profiles, but yeah. Corn porridge it is.