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.

Jill

On Mon, 22 Apr 2013 07:55:15 -0400, 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've had this in mind for a while, maybe you'll find parts of it that
appeals too. http://www.simplyrecipes.com/recipes/mushroom_sugo/


--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Mon, 22 Apr 2013 07:55:15 -0400, 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've had this in mind for a while, maybe you'll find parts of it that
> appeals too. http://www.simplyrecipes.com/recipes/mushroom_sugo/
>

this one is WAY better. I was going to steer you away from just the tomato
sauce version - yech! I just made a batch of 24 qts. of mushroom "gravy",
but of course added ground beef and ground pork.

Pico Rico wrote:
>
> I just made a batch of 24 qts. of mushroom "gravy",
> but of course added ground beef and ground pork.

You just made 6 gallons of mushroom gravy?
What's wrong with you?

G.

"Gary" > wrote in message ...
> Pico Rico wrote:
>>
>> I just made a batch of 24 qts. of mushroom "gravy",
>> but of course added ground beef and ground pork.
>
> You just made 6 gallons of mushroom gravy?
> What's wrong with you?
>
> G.

sometimes I am just a bit lazy. What can I say. One time my 40 qt.
stockpot had a meniscus. Now that is a pot full!

Pico Rico wrote:
>
> "Gary" > wrote in message ...
> > Pico Rico wrote:
> >>
> >> I just made a batch of 24 qts. of mushroom "gravy",
> >> but of course added ground beef and ground pork.
> >
> > You just made 6 gallons of mushroom gravy?
> > What's wrong with you?
> >
> > G.
>
> sometimes I am just a bit lazy. What can I say. One time my 40 qt.
> stockpot had a meniscus. Now that is a pot full!

A 40 quart stockpot? What?

G. :-O

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

On Wed, 24 Apr 2013 10:53:10 +0200, "ViLco" > wrote:

> 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.

The way I understand it, tomato sauce is popular in Southern Italy and
polenta is from the Northern most Italy (known in other parts of
Europe by different names depending on which language is spoken)... so
it makes sense that the people putting them together would be located
in Central Italy.

--
Food is an important part of a balanced diet.

On 4/24/2013 4:53 AM, ViLco wrote:
> 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.

Of course I didn't write the article and I've never been to Italy. I
just had an idea of what I wanted to make and this fit the bill. It
was very tasty, BTW. John was skeptical (he doesn't cook much) but
since he went back for seconds I guess he liked it!

Jill

"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.

Julie Bove wrote:

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

Supposing you heat it up: what about some fat cold cits or some blue cheese?
They go wonderfully on polenta
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On 4/24/2013 11:22 AM, Julie Bove wrote:
> I like the polenta in a tube, sliced with tomato sauce. But I rarely eat it
> because nobody in the house likes it.

Are you ever going to stop letting your husband and daughter dictate
what you eat? If you occasionally want polenta with tomato sauce, by
all means have some. I'm sure they can find something else to eat.

When I was a kid there were things my parents loved but my brothers and
I despised. Calves liver & onions comes to mind. They didn't force us
to eat it but it didn't stop them from having something they enjoyed
from time to time. We certainly didn't starve.

Jill

I am looking for this kind of stuff from many days!