My alter ego, Lola, is really into cooking lately! Want to cook with her? Who's in the mood for a fall dish made with mostly local (to me!) ingredients? In this recipe I use Polenta from Farmer Ground Flour (Trumansburg, NY), cider from Redbyrd Cider (Trumansburg, NY), Peptias from Stony Brook Farm (Geneva, NY), and veg from Sweetland Farm (Trumansburg, NY). One of the many things I love about this recipe is how versatile it is! You can easily make it gluten or dairy free, or change the topping entirely, like making a ragu, or roasted brussel sprouts, or just slap an egg on there! The chilled polenta also makes AMAZING polenta fries! I did pan fry mine, but I did hear from a few friends who put their polenta in the air fryer... and now I'm researching tops for my instant pot! Who knew? Oh, and want something extra special? here's my first you-tube cooking show episode! I have no idea when/if there will be another. This was made for my knitting retreat, Knit Ithaca ...
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