Comments on: I wanted a supper that felt luxurious, so I fried up two slices of sourdough millet/sorghum polenta in butter. Whilst it was crisping, I sliced a super-ripe Sardinian variety of tomato, bought from Irene at our local market. I popped it in the cast iron pan alongside the polenta and then took an egg (also from Irene) and barely scrambled it in butter. . Sliding it all onto the plate, I wanted every last drop, so I drizzled the butter remaining in the pan over the top. . Super-satisfying.

Comments on: I wanted a supper that felt luxurious, so I fried up two slices of sourdough millet/sorghum polenta in butter. Whilst it was crisping, I sliced a super-ripe Sardinian variety of tomato, bought from Irene at our local market. I popped it in the cast iron pan alongside the polenta and then took an egg (also from Irene) and barely scrambled it in butter. . Sliding it all onto the plate, I wanted every last drop, so I drizzled the butter remaining in the pan over the top. . Super-satisfying. https://ancestralkitchen.com/2021/09/02/https-www-instagram-com-p-ctudc2qgmo3/ Sat, 04 Sep 2021 08:24:08 +0000 hourly 1 https://wordpress.org/?v=6.5.2