Friday, October 23, 2009
I enjoyed the polenta so much last Monday that I decided to do it again Friday night. This time, I used chopped Italian parsley in the polenta and fried it so it was really crispy (so much for being healthy.) I topped the fried polenta cakes with garlic sauteed spinach and a really hearty sauce I made that was sort of like a lentil marinara and a sprinkle of more fresh parsley. My boyfriend loved it, so I guess it was alright!