Guest guest Posted February 8, 2000 Report Posted February 8, 2000 hello everyone, i have a question for all you foodies out there....i tried to make a mushroom polenta a few weeks ago from one of the moosewood cookbook, is polenta supposed to be a little mushy or more a cornbread texture? thank you, alli Quote
Guest guest Posted February 8, 2000 Report Posted February 8, 2000 i know polenta to be a little mushy - at least that's how my roomate makes it.... and that is also how it is sold in our local italian markets (i live in an intalian neighbourhood) - in tubes to be sliced and fried.... Megan On Tue, 8 Feb 2000 Zengirl269 wrote: > Zengirl269 > > hello everyone, > i have a question for all you foodies out there....i tried to make a > mushroom polenta a few weeks ago from one of the moosewood cookbook, is > polenta supposed to be a little mushy or more a cornbread texture? > thank you, > alli > > --------------------------- ONElist Sponsor ---------------------------- > > Shop for your Valentine at eGroups. > <a href= " http://clickme./ad/SparksValentine6 " >Click Here</a> > > ------ > > To post to list: " Veg-Recipes " > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through ONElist site: > OR Un via e-mail: Veg-Recipes- > Calendar: http:///calendar/Veg-Recipes > Links: http:///links/Veg-Recipes > ********************************************************************** > Quote
Guest guest Posted February 8, 2000 Report Posted February 8, 2000 Sorry. Meant to send this to the list: Freshly made polenta is a corn meal mush, basically. If you take your fresh polenta, spoon it into a loaf pan and refrigerate it overnight, you can cut slices from it which can be fried or broiled or baked and topped with whatever topping you like. tony russo ---------- >megan <megan >Zengirl269 >Re: polenta? >Tue, Feb 8, 2000, 9:15 AM > > megan <megan > > i know polenta to be a little mushy - at least that's how my roomate makes > it.... > > and that is also how it is sold in our local italian markets (i live in an > intalian neighbourhood) - in tubes to be sliced and fried.... > > Megan > > On Tue, 8 Feb 2000 Zengirl269 wrote: > >> Zengirl269 >> >> hello everyone, >> i have a question for all you foodies out there....i tried to make a >> mushroom polenta a few weeks ago from one of the moosewood cookbook, is >> polenta supposed to be a little mushy or more a cornbread texture? >> thank you, >> alli >> >> --------------------------- ONElist Sponsor ---------------------------- >> >> Shop for your Valentine at eGroups. >> <a href= " http://clickme./ad/SparksValentine6 " >Click Here</a> >> >> ------ >> >> To post to list: " Veg-Recipes " >> To contact List Owner: " Veg-Recipes-owner " >> Subscribe or Un through ONElist site: >> OR Un via e-mail: Veg-Recipes- >> Calendar: http:///calendar/Veg-Recipes >> Links: http:///links/Veg-Recipes >> ********************************************************************** >> > > > --------------------------- ONElist Sponsor ---------------------------- > > Valentine's Day Shopping Made Simple. > <a href= " http://clickme./ad/SparksValentine7 " >Click Here</a> > > ------ > > To post to list: " Veg-Recipes " > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through ONElist site: > OR Un via e-mail: Veg-Recipes- > Calendar: http:///calendar/Veg-Recipes > Links: http:///links/Veg-Recipes > ********************************************************************** > > Quote
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.