Subject: Re: [Homestead] Grits-Polenta, OMG I am confused!<g>
Date: Mon, 18 Oct 2010 10:37:06 -0700
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>
Lynda
----- Original Message -----
From: "Tim Oppenheim" <timopp AT gmail.com>
Thanks Lynda on the mini-course. I have some experimenting to do this
weekend.