| Handmade dumplings! Cured salmon! Fresh gnocchi!
 COOK THIS NOW  A freshly made pot of creamy polenta is my favorite thing to serve with a saucy stew or braise. You can put a lot of cheese in it if you want, and it warms and comforts in simple, familiar ways. But since polenta takes about half an hour to cook no matter how many servings you’re making, you might as well get ahead and prep extra while you're at it. This is my go-to big batch of polenta, to serve creamy one night, and then chill and use in its firm, set form for another dinner or two later in the week.  What We're Talking About
  
Trending Recipes
Did someone forward this to you? Get COOK THIS NOW in your inbox.
 This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, [email protected], to your address book.
One World Trade Center, New York, NY 10007. All rights reserved. | ||||||||||||||||||||||||||||||||||||||||||
