Ingredient Spotlight: Polenta
So I'm thinking since I can't seem to keep a single series going for too long, that I'll just keep a bunch of fun series simultaneously running so I can maintain my interest in doing the whole blogging shebang. The thing is I really do love cooking, so I'm doing the food part of my own volition, it's just writing about it that proves to be tough sometimes. Anyway, onto the post. So my mum told me that physically speaking, your body needs at least 30 distinct types of ingredients in a single week, every week, if you can manage it. The variety is (apparently) good for your gut, your mental state (not just because food's more interesting with more ingredients) and your overall long-term health. Now I vary my ingredients quite a bit, but her contention was that I could afford to do it more, so I've been looking into more interesting bases for my dishes. Polenta is one of my favourites, and it's surprisingly underused. Now. Here's how professionals tend...
