As the Autumn Equinox is arriving, it’s time to turn to this pita, although I don’t add salt anymore or use feta because of its salt content. But feel free to go for it!
I have been asked many times for cornmeal recipes and what to do with what has been made!
I love polenta (cicvera) and was treated to the very comforting and tasty salt cod and polenta dish, Baccala from Venice whilst there, last week. It was something I would often have as a child during fasting periods and have a need for it in the early months of a new year, even now. I use the cornmeal to coat the fish – be it cod or sprats and bake.
I am no expert in the making of polenta. It requires patience, stirring and wishful thinking, that, after all the time and effort and a sore elbow – you have an end product you can eat. Over the years I have tried, failed and at times, thrown not just the sturdy yellow mixture in the bin, but also the pan it…
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