Polenta with duck stock...

[crafty_packrat]

sets up a lot nicer than with the stock made from chicken bullion... or maybe it was just that the liquid was boiling vigorously when I added the corn meal this time.

Also, adding four crushed cardamom pods to the pear clatoufi recipe gives it a wonderful aroma.

Tomorrow, I plan to make the pork chili, and either chocolate cardamom pudding or milk cardamom pudding to use up the milk I have -- which means I need to buy either cornstarch or arrowroot tomorrow...

Comments

[madripoor_rose]

Ooh, that sounds amazing.

[crafty_packrat]

I finally used some of the duck stock I had leftover in the freezer. NOM NOM NOM!

[laughingrat]

Heck yeah, that sounds just great. Stock? I've been making polenta with water, but then, I've also been getting instant (although on some internet advice, I've been adding extra water so that it takes longer to cook and has a better texture). I bet polenta made with stock is fabulous.

[crafty_packrat]

The recipe in Sunday Soup says to use stock instead of water -- I think, if you've made homemade stock, the gelatin from the chicken helps the polenta stick together.

[laughingrat]

I bet it does. Nom.