I first got hooked on polenta when my Italian friend, Josephine, made it for me. She stirred yellow cornmeal into homemade broth, adding grated Reggiano and extra virgin olive oil. I loved it so much I had to experiment! I quickly created my first bowl of creamy hot breakfast polenta with nuts and honey. It was wonderful, just like this delicious Breakfast Polenta with Dried Fruits and Almonds.
Polenta is basically boiled porridge made from cornmeal. Originally the name referred to crushed, ground grains and/or legumes. During the 16th century, once corn was cultivated in Europe, cornmeal polenta became an important food for farm families in Northeastern Italy. Because of this, polenta is associated with the cuisine of Northern Italy... Read More