I remember the first time I read through the Momofuku cookbook that David Chang says there's basically no point making polenta if you're not going to get your polenta from Anson Mills. In the next few weeks, I read several other chefs and authors saying the exact same thing, so I knew I'd better give it a try. The other day I was poking around their recipe pages and saw something that I really wanted to eat right now. Thus, it was on.
The finished dish may not have been much to look at, but I already can't wait to make it again...
The finished dish may not have been much to look at, but I already can't wait to make it again...
