I love polenta because it's so versatile. This basic polenta recipe can be enjoyed right after cooking as a comforting side dish with a sprinkling of parmesan cheese; it can also be served sweet, for breakfast or dessert, by adding some berries, honey, and maybe some nuts. If you do choose to pour it into a pan and chill it over night, it can be a savory accompaniment to any meal (as you see here), or try it for breakfast pan-fried and then topped with butter and maple syrup...it's great any way you serve it! —WinnieAb
Make the Polenta
milk, preferably organic
additional butter or olive oil for pan-frying the polenta
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.