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5
out of 5
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This is an awesome recipe,
June 10, 2009
By Duckladyofnh
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"If you're looking for something quick, easy, nutritious and versatile, look no further. And did I mention cheap??? This easy polenta has become a mainstay in our home. It comes out perfect every time. You can add whatever herbs, spices and flavourings you like when it first comes out of the oven--basil, tomatoes, red pepper, lots of garlic, the sky's the limit. You can mold it in a loaf pan or tin can with both ends cut out and chill for later use. Pampered Chef has some nice star- and heart-shaped bread molds I've never used for bread. Put it in the fridge and slice it up for later meals. You can fry it up the next morning for breakfast. I served it this morning with Canadian bacon, an egg and some steamed broccoli. For lunch or dinner, slice it and arrange artfully in a shallow pan with tomatoes (tinned or fresh), herbs and cheese, bake and viola! you've impressed the heck out of everyone. As you've no doubt guessed, I always make two batches--one for supper, the other for later. Enjoy. (Fiona comes up with some great recipes.)"
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2 of 2 people found this review helpful.
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