"ViLco" > wrote in message
...
> jmcquown wrote:
>
>> Okay, yellow grits. Not much different from polenta. I've got this
>> planned for tomorrow to use up the leftover grits from Sunday
>> breakfast.
>> http://www.ciaoitalia.com/seasons/re...h-tomato-sauce
>>
>> I'll use canned tomato sauce rather than fresh tomatoes (it's a PITA
>> to de-seed tomatoes and it's too early for local tomatoes anyway). I
>> have Parmesan cheese to grate over the top. Will I make this for
>> lunch or dinner? We haven't decided yet.
>
> I love polenta with meat ragu', with mushroom sauce, with cheeses
> (gorgonzola on top), with game stew, even with just butter and grated
> parmigiano. Or fried,, then it goes perfectly with fat cold cuts and
> cheeses.
> BTW, the phrase "polenta with tomato sauce is very common in the northern
> regions of Italy" is incorrect, at least I never heard of this recipe. I
> googled around, looks like there's very few people (less than 30 results)
> making it, and almost all in central Italy, sure it's nowhere as
> widespread in the North as the article makes one think.
> --
> "Un pasto senza vino e' come un giorno senza sole"
> Anthelme Brillat Savarin

I like the polenta in a tube, sliced with tomato sauce. But I rarely eat it
because nobody in the house likes it.