Eating for Life

January 24, 2012 5:00 AM

Eating for Life | Hot or cold, polenta provides a base for savory toppings

Similar to Southern-style grits, polenta is cornmeal that can be cooked and eaten as porridge for breakfast or cooled until firm, sliced into wedges and topped with savory toppings for lunch or dinner. The Star’s recipe for Parmesan Polenta With Chunky Italian Vegetables can be served as a vegetarian main course, a side dish or a starter.

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