10278 polenta italina for cornmeal Recipes

water, quick-cooking polenta ( cornmeal ), margarine, freshly grated parmesan cheese, salt, pasta sauce fresh or from a 8oz jar, about 1 cup heated

polenta, butter or margarine (or smart balance light-i use this), minced green onions (i left this out ), water, salt, polenta (coarse cornmeal), grated parmesan cheese, minced fresh thyme (optional), baked eggs, thick slices applewood-smoked bacon, extra sharp cheddar cheese, grated, gruyere cheese (i used monterey jack instead), grated, lg. eggs, sliced green onions (i left this out ), minced fresh thyme (i substituted fresh parsley, on top of eggs for garnish after they were done)

canned low-salt chicken broth, minced fresh marjoram, minced fresh thyme, minced fresh sage, garlic clove, minced, salt, polenta (coarse cornmeal), grated sharp white cheddar cheese (about 6 oz)

coarsely chopped bacon (about 7 slices), chopped fresh sage, frozen corn kernels, thawed, water, polenta (coarse cornmeal), whipping cream, freshly grated parmesan cheese

butternut squash , halved lengthwise, seeded, garlic cloves, unpeeled, olive oil, dried rubbed sage, canned low-salt chicken broth, water, salt, polenta (coarse cornmeal), minced fresh sage, freshly grated parmesan cheese (about 2 1/4 oz)

water, milk, garlic, minced, bay leaf, salt, fresh ground black pepper, polenta or 1 1/2 cups yellow cornmeal, unsalted butter , cut into pieces, parmesan cheese, grated

water, salt, ground pepper (i prefer finely ground white pepper), polenta (coarse cornmeal), unsalted butter, dried oregano, tomatoes, ends trimmed , each tomato cut crosswise into 3 slices, sugar, extra virgin olive oil, kalamata olive, pitted and cut in half, freshly shredded parmesan cheese

polenta (yellow cornmeal), chicken stock or 2 cups vegetable stock, water, grated parmesan cheese, butter, salt

all-purpose flour, garlic powder, dried thyme, crushed, dried basil, crushed, salt, black pepper, boneless beef chuck steaks , cut into 1-inch pieces, olive oil, chopped onion (1 medium), snipped fresh rosemary or 1/4 tsp dried rosemary, crushed, garlic cloves, minced, beef broth, dry red wine, boiling onions, carrots, cut into 1-inch chunks, snipped fresh flat-leaf parsley, tomato paste, fresh rosemary sprig (optional), polenta, milk, cornmeal, water, salt, butter

olive oil, onion, chopped, chopped celery, chopped carrot, garlic cloves, minced, whole tomatoes (with basil if you have it), chopped fresh parsley, dried oregano or 1 tbsp chopped fresh oregano, chopped fresh basil, water, salt, polenta or 1 cup coarse cornmeal, grated italian fontina cheese

polenta or course cornmeal, quick cooking, mixed with 1 cup buckwheat flour, butter plus 3 tbsp, crescenza cheese

water, salt, polenta (coarse cornmeal), olive oil (preferably extra virgin), fresh goat cheese (such as montrachet), room temperature, chopped fresh thyme

canned low-salt chicken broth, chopped fresh thyme, garlic clove, minced, polenta (coarse cornmeal), grated fontina cheese (about 4 oz), freshly grated parmesan cheese (about 1 oz)

green beans, trimmed, fresh shelled peas (12 to 14 oz in pods), whole milk, vegetable broth, polenta (coarse cornmeal), sliced leeks (white and pale green parts only; about 2 medium), dry white vermouth, chilled butter, cut into 1/2-inch cubes, heavy whipping cream, olive oil, assorted wild mushrooms (such as crimini, small portobello, and shiitake), stemmed, caps cut into wedges, shallots, sliced (about 3/4 cup), chopped fresh italian parsley, divided, chopped fresh thyme

oil , to coat baking sheet or pizza pan, polenta (coarse cornmeal), cold water, boiling water, eggs, mozzarella cheese, grated

polenta or yellow cornmeal, heavy cream, milk, fresh thyme sprigs, fresh garlic, peeled and smashed, chicken stock, unsalted butter, freshly grated parmigiano-reggiano, kosher salt and freshly ground black pepper

white fennel bulbs, yellow onions, fruity green olive oil, salt and pepper, dry red wine, very large leeks, white only (about 1 1/2 cups, sliced ), butter, any low-fat vegetable broth, coarse or regular polenta (yellow cornmeal), gorgonzola, chopped flat-leaf parsley leaves

boiling water, polenta meal or cornmeal, mixed herbs, these, i used an onion and garlic seasoning blend), salt, soy margarine