OK, so I get some things about polenta, but not really others. I understand that, raw, polenta is almost like grits, and prepared kinda similarly(or so i've been told). but once you've got your cakes/patties/whatever of polenta, what exactly do yo do with them? i've heard it said that in northern italy they're often used in place of pasta, but...uh, how? are there any "classic" or "iconic" polenta recipes?
Advertisement will not be printed.