While polenta dates back to the grain porridges that have been a staple of human diets since Roman times, modern polenta is made with rough-ground corn. Using cornmeal from Arizona’s own Hayden Flour Mills Chef Cullen Campbell of Crudo has resurrected this traditional meal and serving style.

Crudo’s new family-style Polenta Board Dinners are served on custom wooden platters and accompanied by gourmet toppings such as hay-smoked pork butt and sautéed broccolini, or braised kale and roasted root veggies, and accompanied by jars of house-made sauces including salsa verde, red wine sugo, roasted garlic and shredded parmigiano. Guests also receive a bottle of wine and a large Farmer Crudo salad—all for only $20 per person (plus tax and gratuities).

Family-style Polenta Board Dinners are served 5-10 p.m. Wednesdays and 5-9 p.m. Sundays. Crudo is located at 3603 E. Indian School Road. For more information, call 602-358-8666 or visit www.crudoaz.com.


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