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Home Cooking 42

polenta - home made

PSRaT | Apr 4, 2015 10:36 AM

I like polenta. I sub it for sausage/bacon, etc., with breakfast eggs / fare - sliced, pan fried to a bubbly crust, smidgen of maple syrup....

used to get it in a roll. now it's only available in the organic section and only stocked spiked with sun dried tomatoes, never-heard-of-spices, etc. frankly my dear, I'm not excited about polenta with organic oysters and flax seed.....

it's simmered down corn meal - how hard can it be?

we have the usual brand name corn meals, plus Bob's Red Mill products - I'd like to make my own roll(s)

anyone with any pointers?

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