I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Lidia Bastianich | 2016-11-07 21:10:05 |  21,685 Views |
Lidia's Masterclass: Polenta Basics
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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Cooking polenta in modern times has little in common with the way it was prepared for centuries in the regions that now make up northern Italy. Polenta was traditionally cooked on a large scale in copper cauldrons over an open fire with lots of stirring ladling and creative use of leftovers. Historically it was considered one of the most humble of dishes and when I came across this sentence about polenta in Patience Gray's Honey From a Weed (1986) it stuck with me. "The idea of polenta firmly planted in the northern Italian imagination is the antithesis of modern aspirations. It therefore imposes itself on modern life as a vague emotional regret."
