Railroad
Routinely Derailed
I got a bag of Polenta (aka yellow grits) a few weeks back and cooked some up this morning to go under my poached eggs. Yummy!
My original objective was to make a batch and let it become a loaf, which you then slice and fry. The result is a crispy corn cake which can be served with syrup or just about anything you want to put on it. In Illinois, where my grandparents lived, the cakes were called "corn meal mush." Bob Evans restaurant sold it for a time a couple of years ago as a breakfast food.
Any of y'all like to cook with Polenta?
My original objective was to make a batch and let it become a loaf, which you then slice and fry. The result is a crispy corn cake which can be served with syrup or just about anything you want to put on it. In Illinois, where my grandparents lived, the cakes were called "corn meal mush." Bob Evans restaurant sold it for a time a couple of years ago as a breakfast food.
Any of y'all like to cook with Polenta?