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« Double peanut butter cookies | Main | Pain perdu with apple & cranberry compote »

Jan 14, 2007



I find it bizarre that so many people don't like polenta. I admit I do prefer rice and pasta, but only slightly, and the way you made it sounds absolutely fantastic.


Yum! I´m gonna try that polenta flan.
Another good way to sell polenta to polenta-loathers (I don´t know how such persons exist, though lol), is to make a thick polenta, spread it out in an oiled rectangular pan, turn the polenta out when cold and cut it in small rectangles. Then you grill them on both sides with a bit of olive oil and voilá, crispy polenta with a moist interior :)


This sounds wonderful! Great pictures! I cannot wait to try it!! Have a great evening! :)

sandi @ the whistlestop cafe

Lean pork is also my very favorite! I can't wait to try it with a sherry sauce like yours. Mmmm!


A friend just brought back from Dublin for me a copy of the February issue of "delicious." And on page 19 there's an interview with you about your blog. Congratulations!

Veron pork...though I like mine with a little fat on it ;). I made polenta once for the Pork roast that my brother in law made, he took one bite and said he did not like it. I never understood it because it tasted so good to me... at least now I know there is an Anti-Polenta league :D.


I love polenta and would love to try your polenta flan. Yum!



Mmmm, pork. And can I just say that I have had Johanna's traditional Austiran Schweinsbraten and it was utter, total heaven on a plate. Really. This recipe sounds great - I love pork medallions as they are so simmple to prepare and play nicely with a creamy sauce. I make pork medallions with a mustard and caper sauce that is always a favourite. And I love the polenta idea! Must give that a go...


Mmm, that sounds great! And I'm definitely going to steal the flan idea - I love polenta. Mostly I buy cakes of it and do a quick grill (or fry if I'm feeling indulgent) then top it with whatever. Tasty, easy dinner!


Mmmmmm I love polenta, thanks a lot for this great and delicious idea.
Ciao ciao from Rome


just a personal request-not for posting. I am one of those ugly (or perhaps merely dense) American who just spend forever converting to our non-metric system.

Please don't think me pushy, but i enjoy you recipes so & wondered if you could provide a reliable coversion for your metric measurements.
It would be most helpful and even more appreciated


Pat Lutz


Hi Pat,

you know, I have been asking myself the same question, only the other way round. unfortunately, the sources I have found have very often proved unreliable, so i have a hard time putting them on my site.

With your "push" or rather nudge in the right direction, I think i will undertake this after all, adding a section of the links i found most useful, if not in all instances.
do give me some time, as i am recovering from illness and have a house move ahead of me, but i promise to do so soon.
if you, in the meantime, have anything you feel is worth sharing, please let me know.

kind regards

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