SC - Columbus - correction
DianaFiona@aol.com
DianaFiona at aol.com
Thu Sep 18 00:54:07 PDT 1997
In a message dated 97-09-15 11:39:45 EDT, you write:
<<
BTW, my grain of choice for polenta is millet. It has a lovely nutty
taste, which I find superior to corn meal.
============================================================= >>
Ummmm, yes, I do love millet! Makes a great breakfast porrige, too, that
I actually preffer to oatmeal. I also like treating it like leftover
polenta--put the remains from dinner in a loaf pan, chill overnight, unmold,
slice, pan-fry, and serve with syrup. Yummmm.......
But, good Southerner that I am, I am equally fond of well-seasoned
polenta (or grits, mush, whatever...... ;-) ) made from corn!
Ldy Diana
Meridies
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