The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
Polenta the French Way with Broad Bean Ragout
Page 484
Cuisine: French | Course Type: Sides
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Recipe Ingredients
| Quantity | Ingredient | Imperial | Metric |
|---|---|---|---|
| 1/4 | unsalted butter | cup | |
| 4 | medium yellow onions | ||
| 1 1/2 | coarse cornmeal | cups | |
| 4 1/2 | broth | cups | |
| salt | |||
| pepper from the mill | |||
| 3 | fresh or frozen lima beans | cups | |
| 1 | anchovy fillet | ||
| saffron threads |
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