[Homestead] Grits-Polenta, OMG I am confused!<g>
erthnsky at gmail.com
Mon Oct 18 19:03:26 EDT 2010
OMG, I am just up in arms over this<G>....
Lynda, I often sub various kinds of sausage..chorizo, Italian, even
keilbasa could go into my Cajun dishes.
What part of Georgia was your nanny from? There are as many regional
differences in this state as there are in Italy.
On 10/18/2010 1:37 PM, Lynda wrote:
> O.K., I don't want to upset any Southerners on the list, . . . but . .
> . I felt like gumbo the other night and didn't have any Andouille
> sausage. I did have some smoked Italian chicken sausage. Tossed that
> in with some chicken and ham. Made a butterscotch roux, not a dark
> roux, and served it over some fried polenta.
> Don't know how close the recipe is to Cajun or Louisianna since I
> learned it from my Georgia nanny. Doesn't make any difference. It
> was nice and spicey and yummy! Besides, since I was using Italian
> sausage it seemed fitting to use the polenta <g>
> ----- Original Message ----- From: "Tim Oppenheim" <timopp at gmail.com>
>> Thanks Lynda on the mini-course. I have some experimenting to do this
> Homestead list and subscription:
> Change your homestead list member options:
> View the archives at:
EarthNSky Farm 34.498N 85.076W
SISU! (Finnish--There is no single word in English that encompasses
all that sisu means, but it combines the following ideas: guts, pep,
determination, stubbornness, perseverance, hardiness, stamina, go, do,
nerve, spunk, pluck, and grit. It's like "Just Do It!"& "Go for It!")
More information about the Homestead