While Polenta may not have been on the Pilgrims' table that memorable day, it is made of corn, so I figured that it could easily work with a Thanksgiving feast. If Northern Italy had a Thanksgiving, it would have most definitely been included. This recipe makes a creamy polenta, rather than the cake-like form. I loved the subtle taste, which would definitely meld well with a multitude of dishes. The only problem is that once it cooled, it turned into a not-so-attractive polenta pancake. I am not giving up on this one though – there must be a trick in keeping the creamy consistency for a longer period of time (any suggestions would be greatly appreciated).


~Gretchen