Second installment of student cooking tips from particleman.
I was at Fiesta strolling around the Italy section when something caught my eye: Polenta. It’s sold in a tube like ground meat but looked like a yellowish cheese, and it wasn’t refrigerated. Curious, I picked it up and read the label:
In Italy, Polenta is a versatile alternative to pasta, bread, or rice, and is especially suited for meat dishes that have plenty of sauce. In northern Italy, it’s as popular as pasta in the south.
So I gave it a shot. As the instructions instructed, I sliced ½” thick slices and fried them in a pan with olive oil. I then topped with spaghetti sauce I had lying around. Wow, it was GOOD. It was a nice break from my usual side-dish fare of rice, pasta, or cous cous. The main dish was a baked boneless chicken breast marinated in Fischer & Wieser’s Apricot Tango Dipping Sauce. All told, the cooking process took about twelve minutes (Polenta took about three). Give the Polenta a try – it’s good stuff.
Comments (4)
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adding some veggies might also be good - wait, isn't that pizza? basically? mmm...polenta pizza.
Posted by p-man | February 10, 2007 8:15 PM
Posted on February 10, 2007 20:15
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yeah dood, that's good stuff. i've had it a couple of times at moonshine bar and grill here in austin. next time, try eating it with marinara and a little parmesan cheese. mmmmm...
Posted by amanda | February 10, 2007 8:15 PM
Posted on February 10, 2007 20:15
yep.
Posted by p-man | February 10, 2007 8:15 PM
Posted on February 10, 2007 20:15
does it have microwave or grilling directions?
Posted by skorloff | February 10, 2007 8:15 PM
Posted on February 10, 2007 20:15