tag:blogger.com,1999:blog-5189217327071654682.post2956266838998214072..comments2009-12-20T05:35:37.073-05:00P Khttp://www.blogger.com/profile/13609606881916930199phillip.kerrigan@gmail.comBlogger3125tag:blogger.com,1999:blog-5189217327071654682.post-45846260701500334682009-12-20T05:35:37.073-05:002009-12-20T05:35:37.073-05:00The split pea version sounds terrific, from a flavor and nutrition perspective. Since I'm away from my fully-equipped US kitchen and don't have a coffee grinder here in Tubingen (buy coffee 125 g at a time and have it ground), I may try this with chickpea flour. Am going to try red kuri squash with cocoa nibs soon. Happy holidays. Love the recipes.Kathie WebWitchhttp://www.blogger.com/profile/02446167913266709297noreply@blogger.comtag:blogger.com,1999:blog-5189217327071654682.post-35495943843956467602009-10-21T07:53:20.692-04:002009-10-21T07:53:20.692-04:00you're a clever man, Phil. I just had polenta yesterday and then more corn later and I was feeling puzzled about it...NOW, I can rest easy with some pealenta.ashleynorthhttp://www.thewanderous.comnoreply@blogger.comtag:blogger.com,1999:blog-5189217327071654682.post-4193459552947904672009-10-19T22:33:23.018-04:002009-10-19T22:33:23.018-04:00Woah, great idea, but I'm thinking it should be called polentil...kvhhttp://www.kylevanhorn.comnoreply@blogger.com