On 1/18/2011 5:06 PM, Doug Freyburger wrote:
> sf wrote:
>> Kate > 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.

Mine was like Cream of Wheat. Cooked for 30 minutes.

> 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.

I used to always serve it on my homemade pasta.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?