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Times Top 5: Polenta Pizza for Breakfast
From the NY Times Dining Section 02.18.09

2009_02_18-nytpolenta.jpgThis would make a beautiful presentation for a weekend brunch. Bittman writes the lead article in today's New York Times Dining section, arguing for savory whole grain dishes to start the day. Otherwise, the section is a bit thin on the home cooking front, but we've got a cheesy cauliflower dish and some cocktails, below...

 
 

1. Savory grain dishes for breakfast. All of this stuff sounds good, although we're not exactly sure how risotto with pancetta and parmesan is better for you than a normal bacon/egg breakfast. Most of the recipes, though, allow for healthier grains and make room for lots of vegetables.

2. And on the flip side, breakfast for dessert. This story is primarily about restaurants disguising humble breakfast food (doughnuts, cereal, pancakes) as haute desserts, but there are very interesting recipes. Cereal-Milk Panna Cotta with Caramelized Corn Flake Crunch, anyone?

3. "...like macaroni and cheese but with vegetables instead of pasta." That's how Melissa Clark describes her roasted cauliflower and peas covered in chutney cheese sauce.

4. Ever had a Market Crash cocktail? These drinks look and taste like cocktails but have the alcohol content of a glass of wine. Not too strong for a weeknight.

5. Red wines from a less-celebrated area of Burgundy. Unless we've missed it in past weeks, there's a new wine feature on the website. The bottles tasted are listed on the side; when you click on one, you see the price (one is starred as the best value), a description, and a photo of the label- very smart.

Last Week's Top 5: Global Fast Food and Sweet Tea with Vodka

(Image: Francesco Tonelli for The New York Times)

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Roundup - NY Times Dining Section, breakfast, polenta

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Comments (4)

That looks like a delicious brunch dish.

I know that many New Yorkers cringe at the thought of Chicago style deep dish pizza but they are easy to make at home and can be filled with anything you like making them an excellent brunch option. It is great served room temperature or even cold!

I was just thinking about this the other day as I was eating a leftover slice from a pie I just made.

posted by art on February 18th 2009 at 10:18am
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That polenta looks fiberlicious! Tasty, too.

http://danamccauley.wordpress.com

posted by Dana McCauley on February 18th 2009 at 10:44am
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I never realized polenta was considered a "whole grain" but I guess if popcorn is...

I was up early this morning and read Bittman's article, it inspired me to have a savory breakfast of red curried vegetables (Patek's hot curry sauce is my new obsession), a hard boiled egg, and homemade chapati. Worth the effort.

posted by Squirrely on February 18th 2009 at 11:34am
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I think that polenta would be great with everything and then top each slice with a fried egg.

Now THAT's breakfast!

posted by revolution9 on February 18th 2009 at 6:28pm
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