Savoyard Polenta Pilaf

Food student and cookbook writer Betty Fussell tells america that successful the Savoy portion of France, cornmeal sometimes is treated arsenic rice, archetypal sauteed with onions and food and past steamed similar a Turkish pilaf. Here the pilaf is topped with a compote of dried fruits enriched by a small bacon.

Serve with pork, ham, oregon crippled arsenic a broadside dish.

Adapted from "Crazy For Corn," by Betty Fussell (Harper Perennial, 1995).

Ingredients

Nutritional Facts

Per serving (based connected 6)

• Calories

  380

• Fat

  13 g

• Saturated Fat

  6 g

• Carbohydrates

  60 g

• Sodium

  210 mg

• Cholesterol

  45 mg

• Protein

  8 g

• Fiber

  6 g

• Sugar

  17 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Crazy For Corn," by Betty Fussell (Harper Perennial, 1995).

Tested by Sarah Meyer Walsh.