Originally a peasant dish, polenta is now showing up on the best restaurant menus in the country -- and plenty of home cooks are following the lead. Easy to prepare and marvelously versatile, polenta can be enjoyed plain and simple or embellished with a wide range of tasty fillings, spreads, and toppings. This beautifully photographed and wonderfully inspirational volume includes 40 tempting recipes for breakfast treats, appetizers, entrees, and even desserts. Complete with tips on preparing the golden grain, "Polenta" is a glorious celebration of one of Italy's most popular dishes.
Brigit Legere Binns is a food writer and recipe consultant based in Venice, California, whose work has appeared in various publications, including Food & Wine. She has collaborated on cookbooks with some of Los Angeles's top chefs and assisted on three coo Debroah Denker has had her work appear in various magazines, including Food & Wine, Bon Appetit, and Health. A former resident of New York, she now resides in San Luis Obispo, California.
Polenta by Brigit Legere Binns
Brigit Legere Binns
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