On Wed, 19 Jan 2011 13:23:09 -0500, Kate Connally
> wrote:

> 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.
>
Starch on starch? Ugh.


--

Today's mighty oak is just yesterday's nut that held its ground.