From 10 a.m. to 1:30 p.m.–a little earlier and a littler later because this is, after all, Sebastopol–I’ll be serving bowls of delicious creamy polenta with a choice of three toppings, wild mushrooms with cream and fresh chévre, pomegranate-walnut gremolata, and toasted sweet chilies. Want all three? No problem.
I’ll have the Good Cook’s Journal available for sale, too, as the recipe for slow-cooker polenta is in this book.
Join in the fun!