On Polenta

Marcella Hazan
The Classic Italian Cookbook

Japan meets Italy.

When the polenta was done, there was a moment of joy as it was poured out in a steaming, golden circle on the beechwood top of the madia, a cupboard where bread and flower was stored. Italy’s great nineteenth-century novelist, Alessandro Manzoni, described it as looking like a harvest moon coming out of the mist. The image is almost Japanese.

I will never look at cooling cornmeal mush the same way again.

And so for day 2967

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