Having dug out my old recipe for bulgar wheat, I’ve been going all cereal. So I bought some polenta. I’ve never tried this before. It’s like cous-cous, but a bit finer. You cook it for a while, then it goes solid.

It’s relatively tasteless, but is spices up well. I did it with parsnips and potatoes that I’d lightly fried with lots of spices.

It was alright, but I need quite a bit more work on the polenta. Less water, I think, more spices.

Originally published on my old blog site.

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