sf wrote:
> Kate Connally > wrote:
>
>> I served it with
>> polenta. This was the first time I had ever had polenta
>> like this.
>
> What was your recipe for the polenta?

As in what texture, right? Or do you mean what added ingredients? For
texture polenta can be prepared to all sorts of textures. Almost like
couscous through almost like cream of wheat. I picture targetting the
coarser end of the texture spectrum for the polenta because I remember
liking CC served on a bed of steamed arborio short grain rice or on a
bed of pasta.