Comments on: Osso Buco for Valentine’s (or any other special) Day

By: Joe

Joe — Fri, 09 Aug 2019 06:06:55 +0000

In reply to Maria.

Maria: Thanks for your e-mail. There are as many creamy polenta recipes as there are grains of sands on the world’s beaches (OK, maybe not that many). I generally start with a 1 cup polenta -to- 4 cups of water with a little salt. However, I generally add more water along the way.

So anyway, see this recipe from one of my favorite reference website. Just use water as the base for when it’s the base for something else (e.g., osso buco). You can add some grated Parmesan cheese at the end too.

https://www.seriouseats.com/recipes/2015/05/smooth-creamy-polenta-recipe.html

I hope this works well for you.

Thanks. Joe

By: Maria

Maria — Fri, 09 Aug 2019 04:21:05 +0000

Hi
I love your recipes, I’m writing from Australia, born in Benevento Italy and my mother, brother and myself immigrated to Australia in 1958 to join our father who came out much earlier to make money and establish a good life in Australia before we came out.

I was hoping you could email me the recipe for the creamy polenta or post in your blog. Both my parents have passed away and I love cooking for my family and brothers, I have 4 brothers and one in particular loves polenta so I think he’ll love the Osso buco recipe when I make it for him.

I appreciate your time and look forward to hearing from you.

Regards … Maria

By: Ciao Chow Linda

Ciao Chow Linda — Sat, 02 Mar 2019 02:13:58 +0000

Osso buco is always a big hit but I haven’t made it in ages. thanks for reviving the idea to me.

By: Joe

Joe — Thu, 21 Feb 2019 03:12:15 +0000

In reply to Frank. Thanks for your comment. I honestly don't know where I got that horseradish thing! It might be an American thing (gast!!!!)

By: Frank

Frank — Wed, 20 Feb 2019 14:02:58 +0000

A yummy dish indeed, and a favorite around our house. I must say I’ve never though to put horseradish in the gremolata, it’s an intriguing idea…