Reply to "Recipe"

That actually sounds pretty good. I love polenta, but always have used the dried stuff you buy at the supermarket. I cook it in stock, add some cream and / or butter and lots of parmesean. I'll have to try this.

It will be tough, though, to consciously cut the kernals off a perfectly good ear of corn when it's starting to get SO GOOD this time of year fresh.

Thanks for the idea.
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