
"The slow stirring of polenta has another important function: it relieves stress and lightens depression.... And unlike certain other escapes—television, a martini or two, Prozac—you return to the world with a tangible, albeit humble, accomplishment: a pot of perfectly cooked polenta." —from Polenta, by Michele Anna Jordan
Winter brings forth the desire for comfort foods—foods that are cuddly, warm, soft and that roll lovingly across the tongue. Polenta is one of those foods, at least for me and a good many others. On the other hand, the electronic Gourmet Guide publisher (my loving husband) finds it boring, dull and hardly something to get excited about. While he does indulge me in my cravings from time to time, I prefer to sneak in portions of this golden delight when dining separately, when I can ooh and ahh comfortably with each golden bite. But that is what love is all about: making accomodations for each other, so as to share the best of it all. C'est la vie!
In her recent book, appropriately titled Polenta, Michele Anna Jordan once again tackles a singular food subject and spreads it out in all its incarnations for us to examine. Excerpts from her previous Good Cook's series on Tomatoes, Oil & Vinegar, and Mustard have appeared on the electronic Gourmet Guide and we are pleased to offer this, her latest book—hot off the presses from Broadway Books.
Here we present the basics on making soft polenta, but the rest of the book is chock full of exotic recipes using these and recipes for firm polenta as foundations. There may be no need for any of us to explore with polenta—Michele has done the experimenting for us and her results are four-stars: polenta with Walnuts and Gorgonzola, in a Souffle with Chevre Cream, with Chicken and Olives, and firmly cradling a luscious Pear Tart.
We tried them all and you know what? Her recipes are good enough even for our Publisher to eat. So good, in fact that even he asked for more—and of course so did I! Mangia bene, amici...
"An Italian friend who remembers his grandmother's polenta suspects the constant stirring was a ruse to keep grandchildren occupied while adults tended to other matters."—Michele Anna Jordan
Polenta
by Michele Anna Jordan
Broadway Books
$19.95; 1997
ISBN 0-553-06732-X
Copyright © 1997 Michele Anna Jordan.
Created 1997. Modified August 2007

The Global Gourmet®
Main Page

Mardi Gras &
Fat Tuesday Recipes
Advanced Search
Recent Searches
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Blood, Bones & Butter
Cook's Illustrated Cookbook
Essential Pepin
Smokin' with Myron Mixon
Momofuku Milk Bar
Oxford Companion to Beer
Plenty
Vegan Bite By Bite
Happy Herbivore Cookbook
Peas and Thank You
Around My French Table
Nordic Cuisine
Chewy Gooey Cookies
Meat: Kitchen Education
Everyday Family Dinners
New York Times Cookbook
Fried Chicken & Champagne
Food Styling
Flying Pans Two Chefs
Asian Palate
Cooking of Ireland
Wedding Cakes
All IACP Nominees
Lowcountry Cooking
My Sweet Mexico
Sarabeth's Bakery
Sommelier
Bottega
Heart of Artichoke
Cook Italy
Oaxaca al Gusto
Stir-Frying
Jam Cookbook
Tartine Bread
Jewish Food
Good Meat
Ham
Pig
Empires of Food
Four Fish
Peace Meals
All Beard Nominees
Copyright © 1994-2012,
Forkmedia LLC
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Bestselling Cookbooks
Cooking Light Store
Kitchen Markdowns
Buy 3 Products, Get 4th Free
Kitchen Bonus Deals
Cookware Rebates
Bestselling Small Appliances