Polenta Skock (ready set cook)
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
directions
- Separate peach slices from juice.
- In small pot reduce peach juice and rum (add a bit of sugar if absolutely necessary).
- Slice POLENTA horizontally to sheets 1/2 to 3/4 inch thickness.
- Dip in the egg beaten with nutmeg.
- Fry on a lightly oiled griddle like french toast.
- Add the peach slices to the cooling juice rum mix and top the Polenta with it.
- This would be dynamite for adding a scoop of vanilla IceCream.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
T. Woolfe
Compton, Ca.
May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor
*****************************************************
Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm
Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings.
A Word on How I feel about RATEINGS.
I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.