Originally Posted by LPBeier
Cave, your polenta recipe is now in my database. I will have to figure out which works better with it - ghee or TB's soy/dairy-free margerine. He can have either, as long as the ghee is fully dairy-free and I can get that at the local Indian market or make it myself.
It won't have the quality of a polenta that is cooked the 'right' way but it sure saves effort.
Tonight it will be served cut into squares, fried in butter (could use olive oil) then served with some sausage links. I could see it being served with a country gravy over it too ------ oh my.