Oh, cornmeal. In every corner of the world, cornmeal is used in abundance, from the Makki di roti in South Asia to kachamak in Bulgaria to the intriguing national dish of Barbados, Cou-cou and the Flying Fish.
In my kitchen it is mostly used as breading, cornbread and the occasional johnnycake craving. I love working with cornmeal because it is versatile and flavorful, but I haven’t done much with polenta, or boiled cornmeal, despite its terrific heritage and various uses.
[Among my favorite, from the Wikipedia entry on polenta: “In southern Austria, polenta is also eaten for breakfast (sweet polenta); the polenta pieces are either dipped in café au lait or served in a bowl with the café au lait poured on top of it (this is a favourite of children).”]
Vegan Polenta Pizza Casserole! Continue reading