How Italy's Obsession with Polenta Helped Revive a Nearly Extinct Native American Corn - California

Ingredients

• 3 cups Organic dried polenta
• 64 floz water
• 12 floz whole milk
• 1 Tbsp salt
• ¼ cup butter
• ¾ cup finely grated Pecorino Romano
• ¾ cup grated mozzarella
• ¾ cup grated fontina
• Adjust salt to taste
• 4-6 cups vegetable oil for deep frying
• ¼ cup mayonnaise
• ¼ cup sour cream
• ¼ cup buttermilk
• ¼ teaspoon dried parsley
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• 1/8 teaspoon black pepper
• ¼ teaspoon dry dill
• 2 tablespoons chives (diced)
• Lemon juice to taste
• Salt to taste