shortchef
Senior Cook
I belong to a group called Questers; we share information about antiques, history, etc. We meet monthly and whoever is hosting the meeting prepares lunch. This time we met at the home of a member whose husband has a grist mill. He gave us a presentation on the history of grain milling. Before that, we had lunch--soft polenta cooked in chicken broth, topped with a fresh tomato herb sauce; cucumbers fresh from the garden; a big bowl of fresh fruit, and homemade bread. I was not a big polenta fan before this meeting but I am now! The combination was wonderful--the polenta, soft as a whisper, with the delicious fresh tomato sauce. The host and hostess are Serbian and told me that this is the Serbian way with polenta. Whatever it was, it was memorable.
