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Dine
I'll have some more ...
By CHRIS SHERMAN
Published January 27, 2005
Couscous and polenta.
C'mon, smart chefs and home cooks know these are the easiest, quickest starches since sliced bread. Call 'em grits and baby pasta and there's nothing foreign about them. They're warm, friendly alternatives to potatoes and easy to dress up. Couscous picks up color and flavor from fresh mint, shredded carrots or sliced almonds. Polenta begs for cheese or herbs. Both go great with steak, grilled seafood or anything with gravy.
[Last modified January 26, 2005, 11:05:56]
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