Hard Polenta Cakes Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

HARD POLENTA CAKES WITH TALEGGIO AND CHERRY TOMATOES



Hard Polenta Cakes with Taleggio and Cherry Tomatoes image

Provided by Anne Burrell

Categories     appetizer

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

3/4 cup whole milk, plus more if needed
Pinch cayenne pepper
1 bay leaf
Kosher salt
1/2 cup polenta
1/4 cup mascarpone
1/4 cup freshly grated Parmigiano-Reggiano
4 ounces taleggio cheese, rind removed and cut into 1/2-inch cubes
2 cups cherry tomatoes, halved lengthwise
Extra-virgin olive oil
Coarse sea salt, for finishing
1 bunch fresh chives, finely chopped

Steps:

  • Combine the milk, 1/2 cup water, the cayenne and bay leaf in a medium saucepan. Bring to a boil and season generously with salt. You want to take the seasoning to the edge of too salty in this case; to do this you MUST taste as you go! Polenta acts like a "salt eraser"; if you don't salt abundantly in this early step, you'll never recover.
  • When the liquid comes to a boil, gradually sprinkle in the polenta, whisking constantly. Once the polenta is combined, IMMEDIATELY switch over to a wooden spoon and stir frequently until the polenta thickens, 30 to 35 minutes. Taste the polenta to see if it's cooked through. If it still feels mealy and grainy, add some more milk or water and continue to cook for another 10 minutes. Repeat this process as needed until the polenta feels smooth on your tongue. Remove the bay leaf and stir in the mascarpone and Parmigiano-Reggiano, then remove from the heat.
  • Line a 7-inch square baking pan with plastic wrap. Pour the polenta into the pan and cover with plastic, pressing down so the plastic sits on the surface of the polenta. Chill until set, at least 45 minutes. (All of this can totally be done ahead of time, like yesterday!)
  • Preheat the oven to 400 degrees F.
  • Cut the cooled polenta into 1-inch squares. Place the squares on a baking sheet and top each with a piece of taleggio. Put the cherry tomatoes on a separate baking sheet and toss them with olive oil. Bake both the polenta squares and the tomatoes for 10 minutes. The tomatoes should be hot, starting to relax and getting a little squishy, and the taleggio should be nicely melted. Place the polenta cakes on a serving dish, top each square with a tomato half, and garnish each with a little sprinkey-dink of coarse sea salt and chives.

HARD POLENTA CAKES



Hard Polenta Cakes image

Provided by Anne Burrell

Categories     appetizer

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup milk
2 cups water
Pinch cayenne pepper
1 bay leaf
Kosher salt
1 cup polenta
4 sage leaves, finely chopped
1/4 cup mascarpone
Extra-virgin olive oil
4 tablespoons grated Parmigiano

Steps:

  • In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
  • Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
  • Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
  • When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
  • What a corncake!!!!

POLENTA CAKES WITH FRESH SALSA



Polenta Cakes with Fresh Salsa image

These polenta cakes are the perfect way to switch up your summer menu. -Jacque O'Connor, Chicago, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 8 servings.

Number Of Ingredients 16

3 cups boiling water
1/2 teaspoon salt
1 cup yellow cornmeal
1 serrano pepper, seeded and finely chopped
2 garlic cloves, minced
1/4 teaspoon pepper
1/2 cup shredded Monterey Jack cheese
SALSA:
6 plum tomatoes, seeded and chopped
8 fresh asparagus spears, grilled and cut into 1/2-inch pieces
4 green onions, chopped
1/2 cup minced fresh cilantro
1 serrano pepper, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Quesco fresco or Monterey Jack cheese, optional

Steps:

  • In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Stir in serrano pepper, garlic and pepper. Cook and stir with a wooden spoon for 12-17 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese., Spread into a greased 8-in. square baking dish. Cool slightly; cover and refrigerate for at least 4 hours., For salsa, in a small bowl, combine the tomatoes, asparagus, green onions, cilantro, serrano pepper, salt and pepper; set aside., Cut polenta into eight pieces. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat for 5-7 minutes on each side or until lightly browned. Serve with salsa; garnish with cheese if desired.

Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 339mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

SWEET OR SAVORY POLENTA CAKE



Sweet or Savory Polenta Cake image

This polenta cake can be made sweet or savory - either serve with fresh fruit and honey or omit the sugar and serve with a hearty soup in place of bread.

Provided by westcoastgirl

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 8

Number Of Ingredients 8

3 tablespoons unsalted butter, melted
7 ounces polenta
½ cup all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon white sugar
1 teaspoon salt
1 ¼ cups milk
2 eggs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with some of the melted butter.
  • Combine polenta, flour, baking powder, sugar, and salt in a bowl. Whisk milk, eggs, and remaining melted butter together in a second bowl. Add flour mixture and briefly stir batter until well combined. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until lightly browned, about 30 minutes.

Nutrition Facts : Calories 202.8 calories, Carbohydrate 26.4 g, Cholesterol 57.2 mg, Fat 8.1 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 614.5 mg, Sugar 4.5 g

FRIED POLENTA CAKES



Fried Polenta Cakes image

These are great, I usually make my polenta and then make them into these cakes the next morning, delicious! This is an easy version of polenta too!

Provided by SoarInTheRain

Categories     Breakfast

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 quart water
1 tablespoon kosher salt
1/2-1 tablespoon fresh ground pepper
1 cup coarse-ground polenta
2 tablespoons butter
2 ounces parmesan cheese
2 tablespoons olive oil

Steps:

  • Preheat oven to 350°F.
  • In a 1 to 1 1/2 quart oven-safe container, stir together water, salt, pepper, and polenta
  • Add butter to the mixture, cut up in chunks.
  • Place container, uncovered, in center rack of oven and bake 40 minutes.
  • Open oven, pull out rack, add parmesan, and any other ingredients like sun-dried tomatoes, olives, lemon zest, herbs, shallots, cilantro etc. and let bake another 10 minutes.
  • Pull out of oven and let rest in refrigerator 20 minutes to over-night.
  • In frying pan, on medium-high, heat oil.
  • Spoon about half a cup of polenta into the pan at a time, fry until golden brown on each side.
  • Let cakes rest about 3-5 minutes and serve.

Nutrition Facts : Calories 284.4, Fat 17.7, SaturatedFat 7.2, Cholesterol 27.8, Sodium 2023.8, Carbohydrate 24.6, Fiber 2.4, Sugar 0.3, Protein 8.1

GRIDDLED POLENTA CAKES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND



Griddled Polenta Cakes With Caramelized Onions, Goat Cheese, And image

We have created a fail-proof recipe to ensure a delicious polenta every time. This recipe is perfect year-round and serves as a filling and delicious alternative for a meat entrée. The secret to this scrumptious dish is the sauce made with Twisted Butter's Cinnamon, Honey & Brown Sugar Butter. The sweetness of this product perfectly highlights the savory flavor of the goat cheese, while complementing the grilled polenta and caramelized onions. The extra drizzle of honey at the end ties all the components together, resulting in a delectable entrée with rich flavor and texture. The only problem with this recipe: it serves eight, which means the possibility of no leftovers! http://www.twistedfoods.com/griddledpolentacakes.asp

Provided by TwistedButter

Categories     Low Protein

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups whole milk
2 cups water
1 teaspoon kosher salt
1 cup polenta
2 tablespoons extra virgin olive oil
1 tablespoon extra virgin olive oil
2 tablespoons twisted butter cinnamon, Honey & Brown Sugar Butter
1 yellow onion, halved and sliced in 1/4 inch slices
2 ounces crumbled goat cheese
honey, to drizzle

Steps:

  • Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool.
  • While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized - about 20 to 25 minutes.
  • Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3 inch round cookie-cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side - about 2 minutes - then flip and cook the other side another two minutes.
  • To assemble the polenta cakes, place on a plate and add one tablespoon of caramelized onions to each cake. Then top each with about one teaspoon of crumbled goat cheese, drizzle with honey, and enjoy!

BASIC POLENTA



Basic Polenta image

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.

Provided by David Tanis

Categories     easy

Time 1h

Yield 6 servings

Number Of Ingredients 4

Salt and pepper
1 cup medium or fine cornmeal
Butter
Parmesan for soft polenta, optional

Steps:

  • For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
  • Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
  • For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams

More about "hard polenta cakes food"

HARD POLENTA CAKES – RECIPES NETWORK
Step 1. In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too …
From recipenet.org


POLENTA CAKES | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Remove the Saran wrap and place onto a cutting board. Using a round cookie cutter or glass, make 6 polenta circles or “cakes.”. Place a saute pan over medium heat and add …
From tastykitchen.com


SMOOTH AND CREAMY POLENTA RECIPE - SERIOUS EATS
Cook undisturbed until browned, crisp, and easily releases from skillet, about 3 minutes. Flip and repeat on second side. To grill, heat charcoal or gas grill over high heat. …
From seriouseats.com


COOKING POLENTA CAKES RECIPES ALL YOU NEED IS FOOD
Meanwhile, make the polenta. In a medium saucepan, bring the milk to the boil with 775ml of water and a good pinch of salt. In a medium saucepan, bring the milk to the boil with 775ml of …
From stevehacks.com


THESE POLENTA CAKES ARE TLC IN A PAN RECIPE | MYRECIPES
Step 2. Line cookie sheet with foil and lay strips of bacon on tray. Evenly cover the bacon with the brown sugar and place in the oven. Cook for 8 to 12 minutes depending on the crispiness of …
From myrecipes.com


10 BEST POLENTA CAKE RECIPES - YUMMLY
Lemon Polenta Cake Best Recipes Australia. polenta, icing sugar, almond meal, butter, lemon zested, caster sugar and 2 more.
From yummly.com


10 BEST HERBED POLENTA CAKES RECIPES - YUMMLY
salted butter, extra-virgin olive oil, garlic, Italian bread and 1 more. Rosemary, Fig & Lemon Polenta Cake (Dairy Free). Kale And Caramel. rosemary leaves, figs, honey, sugar, lemon …
From yummly.com


WHAT IS POLENTA AND HOW IS IT MADE? - ALLRECIPES
Instructions: Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps. …
From allrecipes.com


BEST POLENTA CAKES WITH SAUTéED MUSHROOMS - COUNTRY LIVING
Increase heat to medium-high. Add mushrooms and thyme. Cook, stirring occasionally, until brown and tender, 7 to 8 minutes. Add chili and cook until fragrant, 1 …
From countryliving.com


CRISPY, CHEESY POLENTA CAKES WITH WILTED RAMPS | KITCHN
Divide the polenta cakes among plates. Wipe out the remaining oil in the skillet and reduce the heat to medium. Add the ramp leaves, turn off the heat, and let the ramps wilt in …
From thekitchn.com


24 RECIPES AND IDEAS FOR POLENTA - WHOLE FOODS MARKET
Polenta is basically boiled porridge made from cornmeal. Originally the name referred to crushed, ground grains and/or legumes. During the 16 th century, once corn was …
From wholefoodsmarket.com


ROASTED GARLIC POLENTA CAKES RECIPE - COUNTRY GROCER
Directions. Line a casserole dish with plastic wrap and set aside. 2. Preheat a large heavy bottom pot on medium-low heat. Add the butter, onion and garlic and sauté until nicely browned, …
From countrygrocer.com


HARD POLENTA CAKES – BABY TIMENOW
Ingredients:1 cup milk2 cups waterPinch cayenne pepper1 bay leafKosher salt1 cup polenta4 sage leaves, finely chopped1/4 cup mascarponeExtra-virgin olive oil4 tablespoons …
From babytimenow.com


HOW TO MAKE AUTHENTIC ITALIAN POLENTA CAKES - BELL' …
Continue to cook until mixture thickens. Stirring often. Remove from heat and allow to cool (approximately 25 minutes) Spray a casserole dish with a small amount of cooking …
From bellalimento.com


HARD POLENTA CAKES RECIPE - FOOD NEWS
Directions. Mix diced mozzarella and ricotta with olive oil, salt and pepper. Place in a pastry bag. Cut polenta in 1/2" rounds.Dredge lightly with flour and deep fry in oil at 350°F until golden …
From foodnewsnews.com


HARD POLENTA CAKES RECIPE - FOOD NEWS
10 Best Polenta Cake Recipes. 1 day ago2 1/4 cups/470 grams sugar; 2 sticks plus 6 tablespoons/305 grams unsalted butter, at room temperature; 6 to 8 peeled, pitted and halved …
From foodnewsnews.com


POLENTA CAKE RECIPES - BBC GOOD FOOD
Lemon polenta cake. A star rating of 4.7 out of 5. 34 ratings. This gluten-free, flourless citrus cake is made using polenta and ground almonds. Serve with lemon drizzle icing and creamy …
From bbcgoodfood.com


POLENTA RECIPES - BBC GOOD FOOD
Polenta-crusted chicken with cornbread. A star rating of 4 out of 5. 5 ratings. Soak chicken thighs and drumsticks in buttermilk, then coat in paprika and cayenne batter and fry. Serve with …
From bbcgoodfood.com


39 POLENTA RECIPES FOR CREAMY (OR CRISPY!) AND DELICIOUS ...
Tomato-Basil Sauce with Polenta. Serve this chunky, all-purpose tomato sauce with crispy and creamy disks of polenta for the ultimate appetizer or vegetarian main. Get This …
From epicurious.com


RUSTIC POLENTA CAKE - ITALIAN FOOD FOREVER
Instructions. Preheat oven to 350 degrees F. and lightly grease an 8 inch spring-form pan. Mix together the flours, cornmeal, and baking powder. In a separate bowl, beat together the sugar …
From italianfoodforever.com


CREAMY POLENTA RECIPE AND REHEATING TIPS - THE SPRUCE EATS
Turn on stovetop to medium-low and cook cornmeal mixture over medium-low heat, stirring constantly, for 3 to 4 minutes, until mixture comes to a gentle simmer. Add milk and …
From thespruceeats.com


LEMON POLENTA CAKE - FAMILYSTYLE FOOD
Whisk the cornmeal, flour, baking powder and salt in a bowl and set aside. Beat the eggs, egg whites and sugar in a heavy-duty stand mixer on medium-high speed 4-5 …
From familystylefood.com


HARD POLENTA CAKES WITH TALEGGIO AND CHERRY TOMATOES
Feb 20, 2017 - Get Hard Polenta Cakes with Taleggio and Cherry Tomatoes Recipe from Food Network. Feb 20, 2017 - Get Hard Polenta Cakes with Taleggio and Cherry Tomatoes Recipe …
From pinterest.ca


HARD POLENTA CAKES - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Hard Polenta Cakes - tfrecipes.com new www.tfrecipes.com. Hard Polenta Cakes polenta, milk, parmigiano, sage Ingredients 1 cup milk 2 cups water Pinch cayenne pepper 1 bay leaf …
From therecipes.info


HARD POLENTA CAKES - GLUTEN FREE RECIPES
Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently …
From fooddiez.com


HARD POLENTA CAKES
Directions Watch how to make this recipe. In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt.
From crecipe.com


HARD POLENTA CAKES RECIPE
Hard polenta cakes recipe. Learn how to cook great Hard polenta cakes . Crecipe.com deliver fine selection of quality Hard polenta cakes recipes equipped with ratings, reviews and mixing …
From crecipe.com


POLENTA CAKES
Lemon Cake, a delicious traditional cake. This tangy Lemon Polenta Cake by Dr. Oetker is light and… Chocolate Orange Polenta Cake. Amazingly sweet chocolate orange polenta cake …
From foodheavenmag.com


HARD POLENTA CAKES | RECIPE | POLENTA CAKES, POLENTA, CAKE ...
Jul 26, 2018 - Get Hard Polenta Cakes Recipe from Food Network. Jul 26, 2018 - Get Hard Polenta Cakes Recipe from Food Network. Jul 26, 2018 - Get Hard Polenta Cakes Recipe …
From pinterest.com


POLENTA CAKES (MEXICAN BREAKFAST RECIPE) - KEVIN IS COOKING
1. Prepare the polenta. Use a sharp knife to slice it into 8-12 pieces. Make 2-3 pieces per serving. Add the cinnamon and sugar to a small bowl and mix well. Take a paper …
From keviniscooking.com


COOKING POLENTA IN 10 DIFFERENT WAYS - FINE DINING LOVERS
3. Polenta in Cakes. Uncooked polenta lends itself easily to baking, adding moistness and density to cakes, although the fineness of the grain will determine any …
From finedininglovers.com


HARD POLENTA CAKES RECIPE | SLOW FOOD HARRISBURG
When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
From slowfoodharrisburg.com


HARD POLENTA CAKES RECIPE ANNE BURRELL FOOD NETWORK
The best 3 wines to pair with HARD POLENTA CAKES RECIPE ANNE BURRELL FOOD NETWORK are below. Enjoy any of these with confidence: 1) White: Californian Chardonnay. …
From delipair.com


HARD POLENTA CAKES
Feb 9, 2014 - Get Hard Polenta Cakes Recipe from Food Network. Feb 9, 2014 - Get Hard Polenta Cakes Recipe from Food Network. Feb 9, 2014 - Get Hard Polenta Cakes Recipe …
From pinterest.com


CREAMY OVEN-BAKED POLENTA (WITH TOPPINGS) - KITCHEN SKIP
Heat the oven to 350°F. In a baking dish that’s close to 9x13 in size, combine the cornmeal, water, butter or olive oil and salt. Mix well with a fork or whisk. Carefully put the …
From kitchenskip.com


29 BEST POLENTA RECIPES - COOKING LIGHT
Oven-Fried Tilapia with Cheesy Polenta. Credit: Photo: Brian Woodcock. View Recipe: Oven-Fried Tilapia with Cheesy Polenta. Ready in just 40 minutes, Oven-Fried Tilapia …
From cookinglight.com


8 IDEAS FOR LEFTOVER POLENTA - LA CUCINA ITALIANA
Turn the polenta into a first course. Prepare polenta gnocchi by blending 12 oz. of cold leftover polenta with 1 large egg yolk, 7 oz. all-purpose flour and 2 Tbsp. Parmigiano. …
From lacucinaitaliana.com


HARD POLENTA CAKES | RECIPE | POLENTA CAKES, FOOD NETWORK ...
Nov 7, 2015 - Get Hard Polenta Cakes Recipe from Food Network. Nov 7, 2015 - Get Hard Polenta Cakes Recipe from Food Network. Pinterest. Today. Explore. When autocomplete …
From pinterest.ca


THIS BAKED POLENTA IS MY DINNER PARTY SECRET WEAPON
At least an hour, and up to a day before you're having people over, you do your cornmeal-and-chicken-stock stirring for 10 to 12 minutes, mix in butter and cheese, pour the …
From bonappetit.com


HOW TO MAKE CRISPY POLENTA CAKES | COOKING LIGHT
Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less) Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Read More.
From cookinglight.com


FRIED GARLIC PARMESAN POLENTA RECIPE - BUDGET BYTES
Once thickened, stir in the butter, grated Parmesan, and garlic powder until smooth. Serve warm, or spread the mixture out into a square or round casserole dish and let cool in the …
From budgetbytes.com


Related Search