Spatula Diaries: Grits’ Italian cousin

Many nights, supper ’round here is a simple threesome of a grilled meat, a sautéed fresh veggie and a starch — particularly roast or mashed potatoes, baked sweet potato fries or buttered rice. But spuds and rice get old, and then I remember how much I love polenta and how inexpensive and incredibly easy it is. Read how 225 food blogger Maggie Heyn Richardson uses polenta in this week’s Spatula Diaries.