Brandy Alexander Brandy Polenta

"jeremy j. bornstein" <jeremy@taurus.apple.com> This is a codification (the first, I think) of a dish that I make fairly regularly. Proportions are approximate. heat the oil in a large pan, on high, until it starts to smoke. put in the garlic, shallots, scallions, and ginger, and stir around for a little bit, then and the cumin and stir around a little more, then add the habaneros and stir for a minute or so. add the polenta and mix everything up until you have many small pieces of polenta-covered ingredients. cook for a while and let the polenta toast a bit. add water, a little at a time. after each bit of water, stir the mixture around until the water blends in and disappears. i probably add somewhat under six cups in all. try to add just enough water so that the mixture never gets soupy, but stays stirrable. when bubbles start to come up and the mixture is thick enough so that a bubble moves everything around, turn the heat down. in the middle of this process, add the raisins and the pine nuts. after youve added all the water youre going to, add the lime juice, then crack an egg in and mix it in rapidly. i sometimes add cheese (swiss, e.g.) but then usually i dont add the egg. nows also a good time to add some salt and lots lots lots of freshly-ground black pepper. when that has cooked for a while, stir in the cilantro. its done when its very thick and the polenta doesnt crunch when you taste it. You can eat it now, or let it set and then eat it, or let it set, then grill it and then eat it. I usually eat some immediately and save the rest. Immediately after cooking, it can be mushy, but after a few minutes sitting unheated, it starts to solidify and can be sliced up. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.