Cook the Issue 2010: Ham and Polenta Spoonbread

Pielove, member

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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.  

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Cook the Issue 2010: Candied Peel --> Orangettes

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Cook the Issue 2010 - Holidays Sweet Ruby