Similar to what I made back here, but different enough to warrant it's own post, especially when posts have been scarce. Polenta cooked in half water half veal stock enriched with some parmesan, butter, and bacon. The tomato sauce is a can of fire roasted tomatoes and shallot cooked down in the grease from cooking the bacon. Simple, rich, and a quick weeknight dinner that can easily be vegetarianized.Veal bones for stock from Plum Creek. Polenta from Country Gristmill (@ NUFM). Shallot from Snake Hill Farm. Bacon is West Virgina forest-finished pork from professor/farmer Dr. Chuck Talbott.
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5 comments:
so what, you made polenta. a monkey could make polenta
i'd like one of them monkeys
Didn't see you at Shaker yesterday....are you hibernating???
ohio honey
I was there Lucy (?), but was all business and tearing through there. Must have missed you.
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