My vegetable farmer closed the stand for the winter so I went there to stack up on cornmeal, potatoes and bought the few vegetables they had left. Yes you heard right cornmeal, this year they cultivated an antique variety of corn and then brought it to a mill that ground it and packed it for them. The color of the grain is dark yellow and the flour has a golden and vivid color, it actually smells of corn and tastes even better much better than all the other organic varieties I’ve been trying lately.

Polenta is the winter dish for excellence in the Northern Italy we prepare it in every possible way. In the old days was consumed by the poor that couldn’t afford  bread. I remember my grandma that used to eat it the day after it was prepared cut in pieces in her milk for breakfast. She had other options but she just loved it that way. In the old days polenta was prepared in the copper cauldron and cooked over the fire place a woman was not a woman if she wasn’t able to make polenta and make it that way. Continue reading →