Polenta: 100 Innovative Recipes--From Appetizers to Desserts [Paperback]

Michele A. Jordan (Author)

Book Description

Publication Date: December 30, 1996

Polenta--simply cornmeal simmered and stirred in liquid--becomes something much more once it's cooked. Like pasta, polenta is easy to prepare and can be served as a first course with sauces or as an accompaniment to vegetables, seafood, stews, and roasts. Here, award-winning chef Michele Anna Jordan presents 100 imaginative recipes for this versatile and delicious food of color photos.

Editorial Reviews

From Publishers Weekly

Jordan, a California food writer and caterer, documents the history of polenta, throwing in the charming story of her lunch with the Ordine dei Cavalieri della Polenta (the Knights of Polenta) in Bergamo, Italy. She illustrates her premise, "Polenta is more than anything, an exploration of cornmeal's endless savory possibilities," with more than 100 recipes here, even though some of those possibilities may border on the silly. Although Jordan makes a point of decrying "polenta lasagna" (referring to dishes made of layered ingredients, some being polenta), no polenta purist would encourage Pork Tenderloin with Lavender-Infused Polenta and Currant Sauce or Polenta Pudding with Coconut and Fresh Corn. Traditional polenta recipes, e.g., Polenta and Milk, are straightforward and worthy; so are such twists as Spring Greens with Polenta Croutons and Polenta Buttermilk Pancakes. Many of the entrees call for polenta as a made-in-advance base over which other ingredients are served (Oven-Roasted Cornish Game Hen; Sausage, Summer Onions and Sweet Peppers with Romesco Sauce). Jordan relieves polenta of any intimidating mystique it may still carry with clear instructions for various cooking and shaping methods. And while some of the amplifications she suggests (e.g., Polenta Tart with Summer Squash Salsa; and Polenta Loaf with Lamb, Spinach, Olives, and Feta Cheese) might startle the Knights of Polenta, home cooks looking for as many new ways as possible to serve polenta will find plenty to occupy them here.
Copyright 1996 Reed Business Information, Inc.

From Library Journal

Polenta (good old cornmeal mush to some) is one of the quintessential comfort foods. Jordan, author of the lovely little "The Good Cook's Book" series (e.g., Tomatoes, LJ 4/15/95; Mustard, LJ 4/15/94), offers a very appealing collection of recipes for polenta both at its most casual (Polenta and Milk for breakfast) and all dressed up (Orange-Scented Duck with Olives and Polenta). Along the way, she debunks the myth of constant stirring (unless you're making polenta in quantity) and provides lots of readable information and tips about her latest enthusiasm. Recommended for most libraries. [This is the first cookbook from Broadway Books, a new division of Bantam Doubleday Dell, which plans to publish up to 20 cookery titles a year.]-
Copyright 1996 Reed Business Information, Inc.

Product Details

• Paperback: 160 pages
• Publisher: Broadway; 1st edition (December 30, 1996)
• Language: English
• ISBN-10: 055306732X
• ISBN-13: 978-0553067323
• Product Dimensions: 9.1 x 7.2 x 0.5 inches
• Shipping Weight: 12.8 ounces
• Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,083,030 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

16 of 16 people found the following review helpful:

5.0 out of 5 stars the encyclopedia of polenta, May 5, 2000

By A Customer

This review is from: Polenta: 100 Innovative Recipes--From Appetizers to Desserts (Paperback)

Having lived in Northern Italy for several years I had tried what I thought was every possible way that polenta could be prepared and in every possible dish. I returned to the States thinking I was addicted to polenta. It was and is for me what rice is to the Chinese. I cook and enjoy polenta a couple of times each week. I thought I knew all there was to know about polenta until I discovered Michelle Jordan's book. I'm now enjoying polenta in ways I was not aware of despite considering myself an aficionado. The narratives that accompany her recipes are informative and interesting. A great addition to my cook book collection. Makes me want to go back to Italy and have polenta on location again. Mille grazie.

11 of 11 people found the following review helpful:

5.0 out of 5 stars Incredibly creative ways with polenta, September 27, 2002

By 

Donna L. Rose (Santa Rosa, CA United States) - See all my reviews

This review is from: Polenta: 100 Innovative Recipes--From Appetizers to Desserts (Paperback)

If we don't eat Tomato Polenta Tart several times during the summer, life is just not right. But there was a time when I wondered what was so special about this gluey mass of flavorless stuff. Here in the Wine Country of No. CA it seemed to pop up on plates frequently...a sort of thoughtless addendum to an otherwise great dinner. But then Michele Anna Jordan and her book on the subject came my way and my eyes were opened to all sorts of possibilities. As in all her books, Michele delves into a wonderful overview of the subject, including basic history as well as little known facts. In this particular book, we are blessed with 21 pages of her exquisite prose. And then the recipes..... Orange Scented Duck with Olives and Polenta, Italian Shepherds Pie, Baked Summer Tomatoes filled with Polenta, even four variations of Polenta Poundcake. Need I say more? Now if I don't have polenta in my pantry and Michele on my bookshelf, something is wrong!!

1 of 1 people found the following review helpful:

5.0 out of 5 stars Very satisfying book, April 17, 2009

By 

Cornelia B. (Occidental, CA USA) - See all my reviews

This review is from: Polenta: 100 Innovative Recipes--From Appetizers to Desserts (Paperback)

If you're interested in polenta, this book is for you. I love it. It is comforting in the text and the recipes. I think it is an excellent addition to any food lover's library.