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Easy
Published 1989
An excellent winter vegetable for grilled meats or stews of wild meats.
To the cooked pilaf of polenta add the diced pears and prunes. Cook the bacon cubes in a skillet until golden; discard the fat and add the bacon to the pilaf. Deglaze the pan in which the bacon cooked with a dash of water or broth and add to the pilaf. Fluff the pilaf with a fork, adding the butter.