[Sca-cooks] Re: Brats and mush

[Michael Gunter]

>Then . . . I thought . . . a little stiff polenta with
>parmesan and saffron scooped onto brats could be a
>keen variant.

>niccolo difrancesco

I'm serving sausages and polenta for the Aten Royal dinner
on Sunday. Although there will be a variety of sausages
and the polenta will be served as a base for sautee'd greens.
I'm sure someone will mix all of them together.

I like the idea of the polenta topping, though. I may try
that as well for a private tasting.

Gunthar

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