I'm adapting the Strawberry-Rhubarb Polenta Crisp in the Gjelina cookbook, using blueberry pie filling that I canned last summer. The recipe calls for 1 cup flour, 1/2 cup "quick-cooking polenta", 1/2 cup butter, etc.
I've never seen the stuff at any of the places where I buy pantry staples in bulk, and I'm not inclined to buy a whole package when only half a cup is needed here. Thanks so much, everyone. ;o)
Our pick-to-your-path guide to your best potato salad yet
How to Make a Potato Salad That'll Upstage the Classic
One-Pot, No-Mixer Chocolate Cake
Do Less, Get More (Hooray!)
40 Recipes to Kick Off Your Grilling Season
The Story of Patel Brothers
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)