Once a staple on dinner tables, the cornmeal-based dish is becoming harder to find on restaurant menus. These chefs are working to preserve it.
By Korsha Wilson
At Petite Pump Room, a waterfront restaurant in Charlotte Amalie on the island of St. Thomas, lunchtime usually finds locals and visitors filling the tables and bar, taking in the island’s hills and watching seaplanes take off and land in the harbor from nearby St. Croix.
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