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las calacas danzantes > sweet satisfaction > calavera charts >
magdalenas de muertos > he sees you when you're sleeping
Sabrina Thompson (photo)
I grew up with plain polenta (just cornmeal + water) on my plate made by my Italian side of the family, usually as a bread substitute and always alongside lamb, roasts, wild game, or spicy sausages. As an adult, I loved how easy and quick polenta is to make, but I've managed to never make it the same way twice, since I'm always seasoning it differently. Trial and error has resulted in a few errors, but seasoning it this way has been a huge success.
Children of the Corn (1984, rated R)
Rrrrgh . . . . Brains . . . .
You Will Also Need
Use a whisk to mix the polenta; it will be easier to use than a spoon and the polenta will be much more smooth.
Grease 9x13" glass baking dish with oil.
In a medium-sized stock pot, bring water to a boil over high heat. Add taco mix and bouillon cube so they can dissolve as the water comes to a boil.
Leave heat on high and slowly whisk in cornmeal.
Continue to leave heat on high and continue whisking until the mix has thickened. Itís important to keep mixing with whisk, otherwise it may catch and burn at the bottom of the pot; also the cornmeal wonít properly absorb all the water. When itís ready, all the water should be gone (approximately 5 minutes).
Remove pot from heat, and if you wish to add cheese whisk it in now.
Pour polenta into the glass dish as evenly as possible, scooping out whatís in the pot with a spatula and flattening it as evenly as possible.
The next day, use the bone shaped cookie cutter to press bones. With the bone-shaped cookie cutter I had, I managed to get 9 pieces. I recommended that polenta at this stage be either pan fried or toasted in a toaster oven to dry it out a little more to help it hold its shape. Be sure to use a spatula when handling the cut shapes, as the polenta may still break.
Leave one bone whole, and lay on a plate using a spatula. Take a second bone, cut out approximately 1"/2.5cm out of the center, and take the two ends and line them up on either side of the whole bone on the plate.
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