Dazzle your family with polenta, as an appetizer or main course

OK. I stand corrected. Recently I referred to marble-sized bits of fresh mozzarella as “balls,” when in fact they are “pearls.” “Pearls” has a slightly more elegant, exotic ring to it, don’t you think? But no matter what you call them, these little gems are tasty and add a fun touch to salads, tomato soup and who knows what else? I plan to try some iced, basil-infused tomato juice seasoned with a bit of horseradish and a splash of Worcestershire sauce, garnished with a nice, crisp pickle or celery spear and a few mozzarella pearls on a decorative skewer. I think it would make a nice addition to a breakfast or brunch buffet. And of course, it wouldn’t take much to turn it into a bloody Mary, if you are so inclined.