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From: Deborah (
Subject:         Polenta and Tarragon, together again! (not really...)
Date: September 14, 2009 at 5:48 pm PST

In Reply to: 2 Questions, on Polenta and Tarragon posted by Kelsey on September 12, 2009 at 7:50 pm:

Cook polenta until it loses its "raw cornmeal"

This can take from 15 - 25 minutes, depending
on the size and age of the cornmeal.

A pinch of salt and some sweetener will
bring out the flavor.


Chilled leftover polenta is great
cut into slices and pan-fried on both sides.


Tarragon is good in stuffings, and on
mixed greens, raw or cooked.

Mix a bit of tarragon with margarine,
and use as a spread on corn muffins! :)

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