Do yoy want to wote for my dish, here s the link, just +1 in google +
Thank's so very much.
Well, half of this is not a Spanish recipe, today we go to the north of Italy where the polenta is very much used, as I mentioned before, I don't eat much meat and must look for alternatives apart from the veggies. The polenta used today is made from corn, and rich in B vitamins, potassium, iron, phosphorus and magnesium.. The magnesium is very important for the growing of bones and muscles, thats why porridge for the babies and toddlers are made all over the world from polenta. It's also good , even if it has calories about 85 per 100 grams, for dieting because it sates a lot.
I even went away from my daily thinking of using " short travelled food", and bought green aspargus from Peru ( that is quite a long travel), but it's so long time until our aspargues is grown, here in Granada we have the village Huetor Tajar wich is almost entirely dedicated to growing green aspargues. In the springtime we make a dish of aspargues not quite every day, but mmmmmmmmmmm, very often.
The shopping list;
For the polenta
2 cups of whole milk
2 cups of water
1 cup polenta
1 teaspon pink Himalaya salt
2 tablespoons of extra Virgen olive oil
A pinch of smoked paprika
A pinch of white pepper
3 bunches of green aspargus
Some Extra Virgen olive oil
Tomate frito ( see basics or macarones con chorizo, on the list in my blog)
Some dried chile ( optional)
We have great news from Sierra Nevaa, lots of powder snow, 1,2 m., see for yourself, here are the photos;