The Philosophy of Polenta as I Whisk with Napoléon, Rousseau, Sebald and Aurelius.

I’m pausing in my reconstruction of Thanksgiving in order to get all philosophical about cooking with corn meal.  Here is part of what the Larousse Gastronomique has to say about polenta: Piedmont form of maize (corn) meal porridge.  It is made simply of maize flour dried in the open and not in the oven.  Polenta … Continue reading The Philosophy of Polenta as I Whisk with Napoléon, Rousseau, Sebald and Aurelius.