Cook the Issue 2010: Ham and Polenta Spoonbreadcomments (0) December 3rd, 2010 in Gallery
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