Polenta: mush with attitude

Polenta is more than cornmeal porridge. It's the side dish of choice for many chefs

By Alison Arnett

Globe Staff / April 28, 2004

E-mail|
Print|
Reprints|
|

Text size – +

A chef often needs a backdrop, something on which to prop chicken roasted with sprigs of rosemary or to soak up the sauce from savory beef short ribs. For years, garlic mashed potatoes were the favored cushion. Even Italian restaurants skirted history and piled on the mashed. Then risotto took over, turning up on plate after plate, even in cuisines ... (Full Article: 818 Words)