On Wed, 19 Jan 2011 13:17:22 -0500, Kate Connally
> wrote:

> On 1/18/2011 3:16 PM, sf wrote:
> > On Tue, 18 Jan 2011 14:50:44 -0500, Kate Connally
> > > wrote:
> >
> > Thanks for the CC recipe, snipped and saved!
> >
> >> I served it with
> >> polenta. This was the first time I had ever had polenta
> >> like this.
> >
> > What was your recipe for the polenta?
>
> I just used the recipe on the bag of Bob's Red Mill polenta.
> Cook it with water, a little salt, and butter optional (I used
> it, of course. Butter in *never* optional :-)) They (or maybe
> another recipe I saw, said you could put it in a bowl and let it
> set for 10 minutes and then turn it out and slice it. I put mine
> in a loaf pan, which is what I always do for mush for frying) but
> it was still to soft to turn out after about 15 minutes which was
> when the C.C. was done. So I just scrapes some off the top and
> left the rest to set up in the fridge. I liked it soft like that.
> Last night I had it sliced and reheated in microwave. It still
> tasted good but I didn't like the texture as much. But, hell,
> I'm not going to make fresh polenta every night. Too much work. ;-)
> Oh, well.
>
I love fried mush for breakfast although I rarely make it and have
never made polenta at home. Don't know why, just haven't. The
vegetable store was out of Bob's Red Mill coarse ground polenta, so I
got the finer grind. I'll make that ragu with polenta recipe I've
been eyeing for a couple of weeks tonight and make extra polenta so I
can fry it up another day.


--

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