Subject: Pimiento Polenta
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 01 2000 - 09:47:53 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a true food funny, courtesy of reader Mary Jo Snow:
I have a true food funny that comes from my 3 year old daughter,
Jessie. We were watching a nature documentary when an alligator
caught an unsuspecting bird. Jessie turned to me and said,"Alligators
eat birds! Yuck!" She thought for a few moments and said, "We eat
chicken and that's a bird isn't it?" I told her it was and tried to
see how much of this she understood. I asked her,"Where does
hamburger come from?" She pondered a moment and said," McDonald's!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
My grandmother called it cornmeal mush, but nowadays it's de rigeur to
refer to it as polenta. Regardless of what you call it, it is tasty,
satisfying, and oh so snarky.
Pimiento Polenta
2 cups (500 ml) fresh or canned chicken stock
1/2 cup (125 ml) yellow cornmeal
1/2 cup (125 ml) fresh, frozen, or canned whole corn kernels
1 Tbs (15 ml) olive oil
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
Cayenne pepper to taste
3 Tbs (45 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) pimientos, drained and chopped
Bring the stock to a boil in a saucepan over high heat. Add the
cornmeal in a thin stream, stirring constantly. Reduce the heat to a
simmer and add the corn kernels, olive oil, oregano, salt, pepper, and
cayenne. Simmer for 30 minutes, stirring frequently, until the
mixture has thickened. Stir in the Parmesan, then fold in the
pimientos. Serve immediately. Serves 4.
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