God I love polenta. One those things I always forget about. I like to make it and then let it set in the fridge. I then slice it and fry it for a nice crust. Delizioso!Soft instant polenta, one sauteed shallot with a few tablespoons of tomato sauce cooked down a bit, poached egg, sprinkle of grana padano cheese, fresh basil.
I stole this from the bakery/wine bar on Commercial next to the other brunch place that had the armed robbery.
No pic, but I did a Jacques Pepin style French Omelet with chives. Velvet smooth with no large curds. Inhaled.
"Very interesting"No pic, but I did a Jacques Pepin style French Omelet with chives. Velvet smooth with no large curds. Inhaled.
Thanks, Clouseau."Very interesting"
Breakfast burritos are a hit around my house hold . Looks good