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	<title>RoobiFood &#187; chestnut flour</title>
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		<title>Beyond Polenta</title>
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		<pubDate>Tue, 03 Jun 2008 19:55:05 +0000</pubDate>
		<dc:creator>kit.valentine</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[San Fernando Valley]]></category>
		<category><![CDATA[chestnut flour]]></category>
		<category><![CDATA[chickpea cakes]]></category>
		<category><![CDATA[panisse]]></category>
		<category><![CDATA[polenta]]></category>

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		<description><![CDATA[Okay, Polenta is good. But I’ve been fortunate to discover that it is only one incarnation of this type of dish. For example I learned of Panisse in the book “Artisinal Cooking.” Panisse is similar to Polenta, but is made with chickpea flour rather than cornmeal, and cut into thin rounds before frying in olive [...]<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.roobifood.com/beyond-polenta' addthis:title='Beyond Polenta '  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
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