.jeri.

I decided to finally use the Polenta that was crowding my pantry with all of my various meals and flours. Polenta is made with ground corn meal, and can be used to create a variety of dishes. It can be served as a mush-type consistency, cooled and sliced, in bread, fried as cakes, and probably more than that. I only quickly looked it up online.

Anyway, I bought the Golden Pheasant Polenta from the store and baked from the recipe on the bag, for San Francisco Polenta Bread.

1 cup sifted flour
1 cup Polenta
3 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
1 egg beaten
1 cup milk
1/4 cup cooking oil

Preheat the oven to 425 degrees. Place all ingredients in a mixing bowl and blend. Pour into an 8-inch square pan and bake 20-25 minutes or until brown. May also be baked in muffin tins. Serves 6.

It tastes pretty much like your standard corn bread, but perhaps a little more dense. I liked the quick and easy recipe. So take that or leave it - at least now you know, if you were ever curious about it. Maybe one of these days I'll try one of the other forms of cooking it to see what it can do. Unfortunately, I just spilled a bunch of Polenta on the couch while using the bag for recipe reference. Whoops!