PILATES and lifestyle w/ and emphasis on food and DRINK

Beauty is in the tastebuds.

While this Tamal De Cazuela, a Veracruz Polenta did not thicken up as much as I would have liked, it was still pretty tasty. It was not the most beautiful dish but hey, don’t judge a book by it’s cover right?

This was my first time making polenta from scratch and it proved to be a little more difficult and time consuming than I had imagined. It may have been me skipping over the part of “gradually” stir in the broth that caused the difficulty. But the chicken was cooked perfectly and the sauce had a ton of flavor. I did omit the hoja santa leaves because I still can’t find them.

The masa harina I have been using is Bob’s Red Mill. My mother argues that I should be using Maseca and Diana Kennnedy insists I make my own. Yes, my own. Maybe one day. I will be making my way through as many different brands as I can to find one I absolutely love.

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