Anson Mills White Polenta with scallions and butter
Although not the best picture (left the camera at home, was using my cellphone) this was really delicious and comforting. Anson Mills proves their superiority once again. The polenta took about 50 minutes to cook, simply in filtered water with a little salt. While it was cooking and i wasn’t stirring it, I sliced some scallions and put them in a pan of just melted butter and let them hang out over low, low heat until the scallions sort of melted and the butter was very flavorful. Once the polenta was tender, I added the scallion, butter mix and seasoned to taste.
The polenta was originally intended to go with the pigs feet Josh was cooking all day, but they still weren’t quite done by the time we were ready for dinner, so alas we had polenta on its own and I am still waiting for those pig feet!
