SC - Polenta and Cornmeal

[DianaFiona@aol.com]

>
>Thanks, Bear.  The only one that really fits in with what I was trying to 
>do is
>the one from Digby...the savory toasted cheese one.  However, this dish is
>almost overused in Atlantia...and I was looking for some things that are
>different!

I've been interested in trying savory toasted cheese but sticking more 
closely to the original--using ends and bits of a variaty of cheeses--rather 
than the cream, cream cheese and brie sauce that has become standard.  In 
Windmasters' Hill, we have several excellent gourmet type stores, so my 
intention has been to show the recipe to the cheese counter managers and ask 
them to save for me rinds and ends of cheeses they think will suit.

But, now we are moving, so I'll have to leave it to someone else.  (OK, I 
can probably try it in California, but someone else will have to try it 
here.)

Bonne

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