These are the perfect accoutrement to my Sweet Heat Louisiana Chili. They can be spiced up however you would like and go well with many dishes. For a crispier product, dredge the polenta in dry cornmeal before frying. Enjoy!
The Sazerac is a classic New Orleans cocktail, easy drinking the whole year round (not just during Mardi Gras). H. Joseph Ehrmann, owner of Elixir, and Jonny Raglin, bar manager of Absinthe, both in San Francisco, describe what makes the perfect Sazerac: the right whiskey, bitters, and absinthe mixed in just the right balance. Optional, though recommended: Watch the video while sipping your own Sazerac.