Comments on: polenta taragna with lamb

By: Terri

Terri — Sat, 04 Oct 2008 02:38:15 +0000

This looks like a great dinner for me to make my girlfriend. Not too hard and VERY authentic italian. She loves lamb. I am armed for the weekend now. Thanks.

By: Brittany

Brittany — Thu, 02 Oct 2008 15:59:55 +0000

delish. I also prefer my polenta to be in a porrigy state. Preferably with something saucy and meaty on top as you have done.

By: NOBLE PIG

NOBLE PIG — Wed, 01 Oct 2008 22:49:21 +0000

Oh Claudia I also agree polenta is a perfect food. Thank you for making me salivate!

By: Melissa

Melissa — Wed, 01 Oct 2008 22:06:41 +0000

I know polenta is a big thing over your way. I still haven’t made any, dammit.

This does sound good… since I can still eat lamb ground, apparently.

By: Heather

Heather — Wed, 01 Oct 2008 05:28:29 +0000

I agree that Mario never lets us down. The man actually knows his shit and isn’t a shill (like so many other Food Network frauds).

This is looking like autumn…

By: Mari

Mari — Tue, 30 Sep 2008 21:15:42 +0000

This looks amazing! I’m so ready for winter comfort food over here!

By: Peter

Peter — Tue, 30 Sep 2008 20:59:58 +0000

Fall is polenta and lamb season, and you beat me to it. We’ve got a fantastic artisanal grain mill up here and it’s fun to mess with traditions.

By: maggie

maggie — Tue, 30 Sep 2008 20:27:05 +0000

Polenta for me tonight, too! I’ve heard of mixing buckwheat in�how fun!

By: Donald

Donald — Tue, 30 Sep 2008 20:23:55 +0000

Buckwheat in polenta? How curious.

I love the whole compilation here though.

But, why does one just have buckwheat lying around the pantry?

By: Robert

Robert — Tue, 30 Sep 2008 17:44:23 +0000

Fret,

Now armed with the word ‘rustic’. I’ll never feel bad about serving grits with black specks again………

By: Jack

Jack — Tue, 30 Sep 2008 16:02:30 +0000

You say polenta and I say grits
You say breasts and I say�

Call it what you wanna, stone ground heirloom corn with cheese is hard to beat whether you�re from Northern Italy or South Carolina. I love lamb and that�s another way to use tomatoes in the peak of season. I�m certain it was great eating. The Anson Mills story and products are interesting. It�s great to read about someone so committed to saving underappreciated varieties from extinction. Their cold milling process makes a lot of sense too.

By: Choosy Beggar Tina

Choosy Beggar Tina — Tue, 30 Sep 2008 15:39:10 +0000

I’m curious about the specks too! Is that from the buckwheat flour? And if a curious cook were to buy a bag of buckwheat flour, what else could they use it for?

(other than pancakes. I loathe and despise pancakes)

By: Julia

Julia — Tue, 30 Sep 2008 14:45:06 +0000

How do I love polenta, let me count the ways… This is a great idea… I have a half-share of a lamb coming my way this looks like a great idea for some of it.

By: Tommy Noodles

Tommy Noodles — Tue, 30 Sep 2008 14:24:06 +0000

The color alone is a slam dunk.

By: Amy

Amy — Tue, 30 Sep 2008 14:21:51 +0000

One word: Mmmmm………….

By: Daniel G

Daniel G — Tue, 30 Sep 2008 14:10:57 +0000

I read all the time and love the Italian dishes you do. This is my first question. And it’s the same as everyone elses! The buckwheat. Is it making a big difference? Or is it just for looks? Don’t tell Mario I asked that. OK?

By: lifeinrecipes

lifeinrecipes — Tue, 30 Sep 2008 13:32:08 +0000

Did the buckwheat add much to some already perfect polenta, or was it just an extra at the end of the day? Whatever the result, this is a meal I’d like to have on this damp, gray and chilly Cleveland day.

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Tue, 30 Sep 2008 05:41:19 +0000

Buckwheat in polenta? Definitely curiosity-inducing. I’d gobble this up any day.

By: RosieHawthorne

RosieHawthorne — Tue, 30 Sep 2008 04:26:08 +0000

I love the corn meals and grits and porridge from
http://www.byrdmill.com/.
Delicious.

By: Tim

Tim — Tue, 30 Sep 2008 03:11:52 +0000

Mario is totally inspiring, no doubt. But so are you. I’d eat this any night. You cooking?

Love the blog, more and more!

By: Beth

Beth — Tue, 30 Sep 2008 00:07:11 +0000

This is the kind of food that I expect from you! I’m with Peter. Comfort Italian! SO GOOD !!!

By: maybelles mom (feeding maybelle)

maybelles mom (feeding maybelle) — Mon, 29 Sep 2008 22:28:52 +0000

Oh, bash, this looks like wonderful home food. glad to see you are back home safely.

By: peter

peter — Mon, 29 Sep 2008 21:19:27 +0000

Fill me up…rib-stickin’ Italiano comfort food…yes!

By: MangerLaVille

MangerLaVille — Mon, 29 Sep 2008 21:00:16 +0000

I love polenta too. I just had it last night with lamb as well. I think buckwheat is an interesting idea. Must try. Is that what made it look speckled? Sounds delicious.

By: Marcie

Marcie — Mon, 29 Sep 2008 21:00:12 +0000

This looks absolutely delicious!!! I’m gonna try it TONIGHT! I just need the buckwheat

http://americaslittlegermany.blogspot.com