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Polenta the French Way with Broad Bean Ragout

From The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
Cookbook
Author(s): Madeleine Kamman
Page 484
Cuisine: French
Course: Sides
Ingredients:
  • 1/4 unsalted butter (cup)
  • 4 medium yellow onions
  • 1 1/2 coarse cornmeal (cups)
  • 4 1/2 broth (cups)
  • salt
  • pepper from the mill
  • 3 fresh or frozen lima beans (cups)
  • 1 anchovy fillet
  • saffron threads
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