10326 robertgs polenta cornmeal mush Recipes

rice for breakfast, rice, water, fresh milk, butter, sugar, molasses, cornmeal mush, cornmeal, boiling water, lard or butter, salt, dried currents (raisins) optional

recipe of chilled basic cornmeal mush (polenta), butter, onions , sliced in thin cresents, salt, fine ground black pepper, grated nutmeg, minced fresh italian parsley leaves, grated romano cheese, mozzarella cheese, sliced thin, butter

water (for cooking , more required to wet the bowl you will use to set the mush), yellow cornmeal, fruit jam , when serving

cornmeal, cold water, water, teas. salt, butter , bacon fat, or veg. oil, flour

fresh spinach- cleaned and excess water removed, cornmeal, shredded sharp cheddar cheese, milk-1%-2% -skim or whole-your choice, water, salt .

water, salt, polenta (cornmeal), margarine or butter, grated cheese, tomato sauce

garlic, chicken stock, polenta (cornmeal), cold water, salt, freshly grated parmesan cheese, breadcrumbs, eggs, milk, flour, vegetable oil

water, yellow cornmeal, salt, minced peeled fresh ginger, nonfat milk, mild-flavored (light) molasses, golden brown sugar

yellow cornmeal, sugar, salt, pepper, whole kernel corn, drained , liquid reserved, eggs, beaten to blend

cream-style corn, sour cream, self-rising cornmeal, salt, eggs, vegetable oil

yellow cornmeal (i use cracked corn), salt, cold water, water, butter, sour cream, mozzarella cheese, shredded, pepper and dried onion

water, cornmeal, salt - to taste, butter - to taste, milk - to taste