So Sunday’s in my house was a pot roast kinda day. I can remember getting up super early watching, then eventually helping, Mom make her to-die-for white bread and rolls. She’d then gr…
2 Servings - 1 hr 10 min - thekitchenwhisperer.net
A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
The eggs can be poached ahead and stored in cold water in the refrigerator, but if so, be sure to undercook them slightly. Warm them in hot water before serving.
This recipe is for the polenta novice. Two ingredients - polenta and water. So if you can boil water ...you can make a fabulous pot of polenta. Every time!