Every seat was taken for the annual, eagerly anticipated Polenta Festa on Sunday, January 4, at Dorothea's House, the Italian Cultural Center at 120 John Street. Among the enthusiastic event attendees—who are always warmly welcomed—were individuals of Italian heritage, those who have lived or worked in Italy (like me), as well as admirers of Italy.
Polenta is an Italian dish of boiled cornmeal which, when cooked and solidified, can be baked, fried or grilled. While it is usually the basis of savory dishes, it can also be used in cakes, cookies, and puddings.
