Freeze-dried corn powder gives polenta a kick Polenta — I May Be Doing it Wrong.This was the subject line of an email we received a couple of months ago, from a reader who wanted to know why her cornmeal porridge always "seems to turn out bland and somewhat uninteresting." "I've tried a couple different preparations so far (sliced and baked, mush under stew)," the reader explained, "but I'm just not a fan."
June 11, 2013 - The Columbian
Nora Ephron in Los Angeles Times Writing in the New Yorker in 2002, critic Nora Ephron praised the sandwich as the finest in the world and "in short, a work of art." "The rye bread, faintly sour, perfumed with caraway seeds, lightly dusted with cornmeal, is as good as any...
Michael Wines in Pittsburgh Tribune-Review Bread, sugar and cornmeal, staples of every Zimbabwean's diet, have vanished, seized by mobs who denuded stores like locusts in wheat fields,reported Wines. "Meat is virtually nonexistent, even for members of the middle class who have...