1 cup polenta (not instant, bc that's some bullshit)
4-5 cups chicken broth
a couple or three shallots
like a thing or half a thing of prosciutto of indifferent quality
red pepper flakes until it rocks
sage and rosemary
Cook up the prosciutto and red pepper/sage/rosemary in some olive oil until the pig is crispy. Be generous with the sage and rosemary. And with the prosciutto. Dump into the polenta while it finishes thickening. Mix in some Parmesan while it cools. Spread on a pan and let it seize up all yummy, a la V.
Eat with steak and sturdy IPA while watching the moon turn blood red and the stars fall from the sky.
I am fully in love with polenta (spellcheck offers 'tadpole') right now, and if I had a pony I'd eat it on my damn pony. All as I can say.
Verily i would make this. My dictionary says polenta, the word, is from Latin, used in ancient Rome, which is a logistical impossibility as corn did not appear in Europe until about 1520. This bears some research.
ReplyDeleteVerily i would make this. My dictionary says polenta, the word, is from Latin, used in ancient Rome, which is a logistical impossibility as corn did not appear in Europe until about 1520. This bears some research.
ReplyDeleteOh, and some olive oil to crisp the stuff and make the polenta keep its texture when reheating to eat with eggs the next morning when you get up late and it's cold. Crisp it up a bit on a skillet while the eggs cook.
ReplyDeleteAnd note that I added parmesan which I forgot earlier. Let me know what you think.
ReplyDelete