Event

Polenta: The Delicious Economy of the Italian Kitchen

Sundays, January 6 +20, and Tuesday January 8.
Sundays: 4-8PM, Tuesday: 6:30-9PM
Polenta: The Delicious Economy of the Italian Kitchen

In a 3-part class, Viola Buitoni returns to 18 Reasons this winter to teach 16 lucky students how to make magic with polenta in the kitchen over and over again. In this Sunday-Tuesday-Sunday primer, Viola will start by discussing the different kinds of polenta, how to cook them properly and how to pair them to adequate sauces. Tuesday, we will find a delicious way to transform leftover cooked polenta in delicious, easy and quick to make dishes of all kinds. In the last session, Viola will explore the little known world of polenta desserts.

Here is an idea of recipes you will learn:
Sunday 1/6: Polenta primer and recipes highlighting four different kinds of polenta
Bianca con seppie al nero-White corn polenta with ink stewed squid
Gialla con umido di maiale-Yellow corn polenta with long cooking pork sumo
Integrale all'arrabbiata-Whole wheat polenta with spicy red sauce
Taragna ai funghi di bosco-Buckwheat polenta with wild mushrooms

Tuesday 1/8: Making it last through inventive use of leftovers
Gnocchi di polenta gialla-Yellow corn polenta gnocchi
Corona di polenta con tartufi-Polenta ring with truffles
Polenta pasticciata alla parmigiana-Baked polenta with tomato, mozzarella and parmigiano
Crostini di polenta bianca ai salumi-White corn polenta crostini with salumi
Polenta condita ai 4 formaggi-Polenta dressed with 4 cheeses

Sunday 1/20: Polenta in desserts
Torta con crema di polenta e frutta-Polenta custard and fresh fruit torte
Amor polenta con frutti rossi e creme fraiche-Cornmeal cake with with red fruits and creme fraiche
Crostata con crema di polenta e ricotta-Polenta and ricotta tart
Budini di polenta-Polenta flans

Learn to eat well but not spend lots 2013 with our Polenta Primer!

More info on the awesome Viola here.
(http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/07/07/LVBR1JTN6U.DTL)

Photo from Gourmet Magazine.