Reply to "Side dish (starch?) for osso bucco?"

If you don't want to make risotto with your guests in attendance, how about a soft polenta? It's probably next in line for classic pairing.
You can put it on the stove a few hours before they come and just leave it to simmer until you're ready to serve. Water, polenta and salt to taste - whisk the polenta into the boiling water until you see swells developing- that's it.
You can actually leave this on for hours and hours with the occasional stir of a wooden spoon. (don't turn the burner off - it will harden immediately)
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