SC - oat cakes

[Wajdi]

I had the great polenta recipe.
Here it comes:

Boil one liter water on a pan
Add the polenta (200 grams to a liter water) grain and take away of the
stove
Stir vigorously, but be careful, hot polenta hurts
Take back to the stove and let it cook for six minutes

Sauce: braise in a pan with butter or olive oil
mushrooms and zuccini or eggplant cut in small pieces
some clove of garlic and some ginger 
Add milk or cream
Stir
Add basel, mejoran, oregano, salvia, black peppar, salt

Put the sauce on the polenta and grate cheese over the hole form
You can finish it on the oven (the cheese melt) or continue on the pan

Regards
Ana L. Valdés

Lady Elisabeth of Pendarvis skrev:
> 
> OOH, that was a good idea, why didnt I remember that <insert Homer Simpson
> DUH-OH here> and yes, I would very much like the mushroom rice cassarole, it
> sounds good and quick and a nice warm food when I come in from the 40 degree
> weather and rain-not that I want those days. . .
> can you post it, since I think others would like it too?
> Oh, and who had the great corn polenta recipe?  that sounded good too!
> 
> Shari Burnham
> aka Lady Elisabeth of Pendarvis
> "Aim for the stars.  But first, Aim for their bodyguards."
> 
> > Lainie has a great idea here! Also check out Russian cookbooks for Lenten
> > recipes... the Orthodox are VERy strict about what can be eaten
> > during great
> > Lent.
> >
> > BTW, if you do drink milk I have a mushroom rice cassarole I can
> > send you...
> > I took it to my Cathedral's anniversery dinner during Great Lent this year
> > and it vanished in a heart beat! It's not exacly made with eriod
> > ingrediants, but it looks period when you're finished...
> >
> > Anya
> >
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