Guest guest Posted February 8, 2000 Report Share 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 Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2000 Report Share 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 Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2000 Report Share 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 Link to comment Share on other sites More sharing options...
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