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Cook the Issue 2010

Cook the Issue 2010: Ham and Polenta Spoonbread

By Pielove, member

December 3rd, 2010

This was declared a winner by my husband and me, but completely shunned by my daughter-- can't win 'em all!  We enjoyed a good shot of hot sauce on top, and loved the creamy but nubbly corn texture with the chunks of pork.  I used a good stone-ground cornmeal from The Graue Mill here in Illinois for super corn flavor.  

Recipe Used: Ham and Polenta Spoonbread

posted in: Gallery, Cook the issue 2010
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