polenta is fucking great!
Cook it soft instead of mash then leave the leftovers to dry out on a tray. Chop into big fat chunks and griddle
( sporters I’m sincerely gratitude to you, Sat 10 Aug 2013, 20:36, 3 replies, latest was 12 years ago)

Sporty!

( JeffTheDogFucker Can you dig it?, Sat 10 Aug 2013, 20:36, Reply)

Evening sir
I'm out for a wander with the dog having built both a fairy and a pirate garden for the kids
( sporters I’m sincerely gratitude to you, Sat 10 Aug 2013, 20:38, Reply)

You've taken a spade rather than your dog again haven't you.

( JeffTheDogFucker Can you dig it?, Sat 10 Aug 2013, 20:40, Reply)

i cannot tell i lie
Yes
( sporters I’m sincerely gratitude to you, Sat 10 Aug 2013, 20:40, Reply)

You built a fairy?
Is this like "My mother made me a homosexual"?
( The Light in Chains don't touch the Pope's boner, Sat 10 Aug 2013, 20:40, Reply)

www.b3ta.com/questions/offtopic/post2044941
( sporters I’m sincerely gratitude to you, Sat 10 Aug 2013, 20:42, Reply)

I get the solid brick usually and slice it and grill
v nice, especially sprinkled with paprika.
( The Light in Chains don't touch the Pope's boner, Sat 10 Aug 2013, 20:40, Reply)

Buy some of the packet stuff you make up
Also works to crisp roasties
( sporters I’m sincerely gratitude to you, Sat 10 Aug 2013, 20:41, Reply)

I have seen that recommendation
or a packet of Taste The Difference polenta coated Roast Potatoes, one of the two.
( The Light in Chains don't touch the Pope's boner, Sat 10 Aug 2013, 20:43, Reply)

First time i had polenta it was a dollop in a mushroom and red wine soup recipe
Amazing!
( sporters I’m sincerely gratitude to you, Sat 10 Aug 2013, 20:45, Reply)

Ma' does excelent roasties, she got the idea from nigella.
She boils them up a little bit, shakes them in a colendar so they fluff up, sprinkles with salonema (or whatever its called, the grain thing rather than the chicken desease), then bakes away.
( G/PP 💩💩💩💩💩&#128, Sat 10 Aug 2013, 20:47, Reply)

semolina I'm guessing

( The Light in Chains don't touch the Pope's boner, Sat 10 Aug 2013, 20:54, Reply)

I rather like the idea of her sprinkling a bit of salmonella on them

( tangledupinblue hairy badge with moving eyes, Sat 10 Aug 2013, 20:58, Reply)

It would explain the wonky-guts.

( JeffTheDogFucker Can you dig it?, Sat 10 Aug 2013, 20:59, Reply)

Hah

( G/PP 💩💩💩💩💩&#128, Sat 10 Aug 2013, 21:39, Reply)

That's the one !

( G/PP 💩💩💩💩💩&#128, Sat 10 Aug 2013, 21:39, Reply)

I think I might give it a shot tomorow, never had it before.
With a nice pork chop I reckon.
( G/PP 💩💩💩💩💩&#128, Sat 10 Aug 2013, 20:47, Reply)

more butter and cheese than you think in it

( sporters I’m sincerely gratitude to you, Sat 10 Aug 2013, 20:49, Reply)

Cool, I think you can make some kind of cake with it too, might give that a shot whilst i've got the ingredients.

( G/PP 💩💩💩💩💩&#128, Sat 10 Aug 2013, 20:56, Reply)