Mediterranean polenta tamales with ratatouille filling and pepper-corn cream sauce from From the Earth to the Table: John Ash's Wine Country Cuisine (page 276) by John Ash and Sid Goldstein

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green onions for shallots, yellow squash for zucchini, yellow pear tomatoes for red pear tomatoes, and yellow bell peppers or poblano chiles for red bell peppers. See recipe for optional sauce suggestions.

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