Having returned from Italy last month, I wanted to concoct a fusion of Punjabi and Italian cuisine. In Punjab, farina is used mainly in a sweet pudding called soojee prashad (the recipe is in my book) But I decided to make something savory using the spinach which we have in abundance from our organic CSA. Most polenta is made with coarse corn meal, but can also be made with farina, which is an Italian word by the way. You could add sliced, cooked sausages to the sauce. I like Morningstar Farm...
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