LA Times Polenta

Union’s creamy polenta with mushrooms

Sometimes, it’s easy to predict the dishes that will achieve cult status on restaurant menus. They can be flashy, engineered around ingredients that have themselves achieved cult status — marrow bones, foie gras, kale — and often double as critic …

It’s a simple bowl of polenta made with corn ground at Grist & Toll, a nearby mill and flour shop

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