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, 2 replies, latest was 12 years ago)

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)