Free Recipes Archive
1 1/3 cups yellow cornmeal 1/2 teaspoon salt 4 cups water 1 tablespoon olive oil 2 garlic cloves minced 2 thyme sprigs 1 rosemary sprig 6-1/2 cups thinly sliced shitake mushrooms, (about 1 lb.) 1 cup canned crushed tomatoes 1/3 Read More …
Source: Paolo Verzeni, Executive Chef, Trevi’s at Omni Mandalay, Irving, Texas 4 slices cold polenta flour 14 ounces fresh porcini mushrooms 5 ounces taleggio cheese, cut in small cubes 2 tablespoons virgin olive oil 1 tablespoon finely chopped parsley 1 Read More …
375 g polenta; cooked,made up into 4 rounds 2 tablespoons extra virgin olive oil 150 g brie; rinded 4 tomatoes; deseeded, finely chopped black pepper 2 tablespoons basil; shredded Yield: 4 servings Brush polenta rounds with oil and place on Read More …
1 tablespoon extra virgin olive oil 1 cup polenta (not instant), or stone ground yellow cornmeal 4 cup boiling water 1 teaspoon salt Preheat the oven to 350 F. In a medium cast-iron or other heavy, oven-proof skillet, heat the Read More …
2-1/2 lbs Red Garnet Yams in 1 inch pieces 1-3/4 cups Polenta (fine corn meal) 5-1/2 cups Vegetable stock 1 teaspoon Salt 1 small Chipotle pepper stemmed, seeded, chopped 3/4 cup Yellow onion finely chopped 1-1/2 teaspoons Fresh garlic, minced Read More …
1/2 cup yellow corn grits 1-1/2 cups chicken broth, divided 2 cloves garlic, minced 1/2 cup (2 ounces) crumbled feta cheese 1 red bell pepper, roasted, peeled and finely chopped Non-stick cooking spray Combine grits and 1/2 cup broth; mix Read More …
8 oz Dried black-eyed peas* 1 tablespoon Olive oil 1 each Onion, diced 4 each Garlic cloves, minced 4 cup Water 1 each Bay leaf 1-1/2 cup Sliced okra 5 each Tomatoes, peeled, chopped 2 teaspoon Dried basil 1/4 teaspoon Read More …
3/4 cup polenta 3 cups water 1/4 teaspoon salt Combine the polenta, water and salt in a 3-quart microwave-safe bowl, mixing well. Cover and microwave on HIGH for 8 minutes. Remove and stir briskly until well blended. For thicker polenta, Read More …