Traditional polenta is a labor-intensive dish requiring frequent stirring and constant attention, leading many cooks to opt for convenient but inferior refrigerated or instant versions of the Italian comfort food.
It doesn’t have to be this way. Rich, flavorful polenta, without all the stirring, is possible.
And Russ Parsons of the Los Angeles Times knows the secret for taking the labor out of polenta without sacrificing flavor. For the details, read Wednesday’s Arkansas Democrat-Gazette Food section.