It's early morning around 6 am, and I'm standing with Chef Tim Urbanic in the kitchen of the Cafe Cimino Country Inn. Tim grew up in western Pennsylvania in a coal camp, and his mother, Julia Cimino, was a first generation Italian immigrant from Calabria.
“The polenta was a staple in our family. This is a polenta that I've known all my life, since I was a little kid. We add to this Romano cheese, fresh butter, and then we use water for the base.”