That polenta I made the other day? Worth its weight in GOLD, I tell you. Yesterday I fried some up in a bit of butter for breakfast, with a fried egg.
Today I did it again, but ate it with the greens and beans from the other night (which are, of course, even better now than they were the first time).
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Besides that I have been craving new potatoes ever since that previous post, I am now thinking long and hard about giving polenta another try. I wonder if MB would find a baked version enough like cornbread to eat it. Because, lord, you KNOW we eat nothing but wheat, wheat, wheat around here.
Hey, Phantom! The key is in the pan-frying, in butter, over pretty good heat. It gets so crispy and brown on the outside, and still soft inside. . . yum, yum.
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