[pct-l] Re: corn pasta

[foshione@dteenergy.com (Elizabeth A. Foshion)]

I can't abide corn pasta in any shape, but a yummy corn product is polenta. All our polenta recipes said "boil for months", but thinking of Cream of Wheat - we just boiled it for 10 minutes until it
was very thick, wrapped it in insulation and let it sit until cool.

Our method - at lunch, boil the polenta, cool and pour into ziploc. At dinner, slice off slabs, toast if desired and cover with mushroom sauce, curry, or other tasty sauce. Eat the rest for
breakfast, fried in slices and drowned in butter and syrup.

You can also buy rolls of polenta in some natural food stores - just open, slice, heat & eat.

Disclaimer - since the water content is high - it doesn't keep in hot temps - or more than about 24 hrs. in mild temps.

Elizabeth


> John - I used corn pasta 2 nights on the whole trip.
> The reason being it taste like nothing and it got
> really paste like.  Would not recommend using it if my
> life depended on it.  When I did get some that was
> made right it didn't make a difference in my
> performance like Jardine says it does.  I ate pastas
> and rice and did just fine.
>
> Tony "Trial Mix"
> PCT 2000