Love this dish!
Despite a lifetime of research, I’m always discovering something new in Cuban food. While it reminds me not to take anything for granted, less pleasant is knowing that my nearest and dearest have been holding out on me. That’s how I felt when I discovered that harina – cornmeal simmered to a creamy state and topped with peppery sofritos and poached or fried eggs, ham or chorizo, shimp or crab – was a Cuban comfort food staple that everyone was having but no one was talking about. I’d enjoyed Italian polenta prepared this way, but I hadn’t realized there was a take on it that was much closer to home – just not my home.
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