The aroma of crackling cornmeal in a cast-iron skillet takes me back to my grandmother Ethel’s kitchen in Jefferson City, Missouri. On crisp morning visits, she’d serve golden-brown slices of fried ...

And polenta with mascarpone, walnuts, and honey is exquisite for dessert. Cornmeal mush is deeply rooted in American history. Indigenous tribes used ground corn as a staple in their cuisine for ...