Three-Hour Polenta
Friday, 1. April 2011 5:25
You might think I’m playing an April Fool’s joke on you when I tell you I spent three hours cooking polenta on the stovetop.
But I kid you not.
That was part of the careful cooking instructions I was given when Oliveto Restaurant in Oakland gave me a sample bag of Floriani Red Flint Corn Polenta to try at home. The medium-course grind polenta is made from heritage red field corn that was originally developed in Northern Italy. It is whole-grain milled, meaning that the entire grain — including all the germ, bran and endosperm — is milled without separating any of those components out.
Because of that and because it’s a harder corn, it takes three hours to cook.
I was ready to start lifting more weights at the gym for this polenta workout that awaited me. My husband half-jested that he was going to hire a legal day-laborer to help me.
Category:General, Going Green and Sustainable, Great Finds, Health/Nutrition, New Products, Restaurants | Comments (30) | Author: foodgal
Food Gal's RSS feed.
