Portland, November 19, 2011—
HOW LONG IS IT since last we had polenta for dinner? Way too long: so it was particularly pleasant to find it waiting for us when we finally rolled into Portland after fighting traffic for hours. On it, a nice smooth supple tomato sauce, and grated Parmesan and good fresh-ground black pepper of course. Afterward, green salad.
Red wine
1 comment:
I recently had polenta with buckwheat in it, when I was in Milan. I want to try that someday at home. I think they used buckwheat flour - but I want to try it with coarsely ground kernels.
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