Thursday, 3 April 2008

0.04.08: Quorn, polenta, and veggie tomato sauce

She's got lots of textures goin' on: crispy lemon-pepper quorn escalopes and creamy polenta with some parmesan stirred in, plus smooth basil-and-roasted-garlic tomato sauce (courtesy of Lloyd Grossman) thickened with onion, aubergine and peppers. Tonite's salad saw mixed leaves livened up with some leftover celery, the rest of the mozzarella pearls, and, of course, a conference pear.

SHE SAYS: Eminently satisfying. Quorn and L. Grossman never steer me wrong, and the new M&S polenta stirred up thick but not gluey, just like it should. The celery added hearty cunch and delicate anise flavour to the salad, and proved an excellent partner for pear - who knew?

HE SAYS: Enjoyed the polenta (or yellow cheese grits, take your pick). The quorn delivered its usual peppery crunch, and the salad was nice, too; with a hint of balsamic, it balanced the sweetness of the pear ever so well.

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