Discover the rich, delicious possibilities of a Northern Italian staple food — polenta. As versatile as pasta, there are several types of polenta (white and yellow, and coarse and fine). You will prepare and feast on polenta accompanied with three delicious toppings — a hearty sausage sauce, a delicate white sauce made with gorgonzola and marscarpone cheeses, and a tasty onion sauce. We’ll also try fried polenta. Learn how to use polenta as a side dish to entrees or as a meal in itself! Feel free to bring your own wine.
it's $56 for a 2.5 hour session. this seems like the opportunity I've been waiting for, except I'm not feeling as enthused as I think I should be. please help me make this decision. basically, if enough folks think it's worth my time to go, I'll do it. or if people think that going to a polenta class is stupid, I'll take that into account too. help please?
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7 comments:
I LOVE the idea of "polenta school"!!! You should totally do it.
Yea, Polenta, P*O*L*E*N*T*A, Polenta, Go Go Polenta..... Yea!!!!!
dear sarah,
that sounds like polenta sauce school, which would maybe be a good independent study, but i don't think they are teaching that much abt making polenta itself, from the descrip.
but my whole thing is about learning more ways to use polenta. I can make polenta, but I want to know more things to do with it once I've made it.
i feel like this is kinda related since arthur schwartz goes into this rant about how polenta is superior to congee in every way. yellow is always better than white, etc etc.
http://www.devour.tv/video/list/showid/13?gclid=CIeGgcGk9ZUCFQhdswodaTTZiw
this is a more direct link:
http://www.devour.tv/video/show/vid/143
i felt/feel weird posting here a third time. which is why i waited long to post. but yes sarah emily, you should go to polenta school, since you have the passion for polenta, esp. combining it with other things. so GO. it is your destiny.
mos def go!
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