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CHEESY POLENTA 1 1/2 cups corn meal 1 1/2 - 2 cups Muenster cheese 6 cups water 2 teaspoons salt 2 tablespoons butter Boil Water. Add salt and butter. Add 1 1/2 cups corn meal gradually, stirring constantly with a whire whisk. When mixture starts to get thick, add chunks of Muenster cheese. Stir until all cheese is melted.
Pour into pasta bowl and let set for 15 mins.
Slice into pie slices and serve with spaghetti sauce on top.
CHICKEN WITH POLENTA 1/4 c. soy sauce 1/4 c. sake Clove of garlic 1/4 c. rice vinegar 2 tbsp. honey 1 c. pitted Prunes or raisins 4 chicken breasts, deboned Polenta baked for 4 people Put soy sauce, sake, garlic, rice vinegar, honey, prunes into large casserole dish. Lay chicken breasts in mixture. Bake in 350 degree oven for 1/2 hour to 45 minutes until done. At the same time, bake polenta for 4 people. When both are finished, place polenta on dish with chicken on top. Pour sauce and prunes on top. Serve with salad and Chardonnay.
POLENTA WITH TOMATO-ARTICHOKE TOPPING POLENTA: Bring 6 cups of water (or defatted chicken broth) to a boil in a large saucepan. Reduce heat to a simmer and slowly add polenta (yellow cornmeal), stirring constantly with a wooden spoon, about 3 minutes. It should be thick but of a spreadable consistency. If necessary, add a bit more water. Season with salt and pepper and (if desired, stir in 4 tablespoons Parmesan cheese). This has fat in it! With a rubber spatula, spread the polenta into a prepared baking dish. Bake about 20 minutes until slightly brown and bubbly. Let rest 10 minutes before cutting and serving, or can be reheated before serving.
SAUCE: Heat pan with some Pam on bottom and cook 1 cup chopped onions with 2 cloves of garlic, peeled and minced, 1 tablespoon of dried basil and 1 teaspoon of dried oregano and 5 tablespoons of chopped Italian parsley (or parsley flakes) over low heat for 5 minutes, stirring occasionally. Cut 2 pounds of ripe tomatoes in half and squeeze out seeds and juice. Cut halves into 1/2-inch chunks. (In wintertime, I use a large can of Italian style tomatoes and just discard juice and cut them up a little.)
Add tomatoes to pan; season with salt and pepper. Simmer, uncovered, for 45 minutes, stirring occasionally. Drain the marinade from 1 (6 ounce) jar of marinated artichoke hearts. Cut artichokes into quarters and add to the sauce. Simmer another 15 minutes or until sauce is thickened.
Heat polenta in oven until hot; spoon hot tomato-artichoke sauce on each portion. Add some Parmesan cheese (again, there is fat in the cheese).
If you use no Parmesan cheese and use defatted chicken broth in the polenta, there will be about 145 calories to a serving and no fat or cholesterol. Serves 10-12.
You can also use this recipe and serve it with syrup or honey and it will also be no fat and no cholesterol. Good the next day too!
I hope this helps
What else can I help you with?
What are Polenta Triangles?
Polenta is a type of flour so polenta triangles is polenta flour shaped into triangles.
How can I make polenta baked in the oven?
To make polenta baked in the oven, first cook polenta on the stovetop with water or broth until thick. Then, spread the cooked polenta in a baking dish, top with cheese or other toppings, and bake in a preheated oven until golden and crispy on top. Serve hot as a side dish or main course.
What are the different types of polenta available in the market?
The different types of polenta available in the market include traditional cornmeal polenta, instant polenta, and pre-cooked polenta.
Where can you find polenta near Elk City Oklahoma?
If you want the preprepared polenta, I can't help you. If you plan to cook it yourself, you can use cornmeal. The only difference is in the size of the pieces. It will be more like the Italian polenta is you can find course ground corn meal, but even the same cornmeal you use to make corn bread will make good polenta.
What is buckwheat polenta?
buckwheat polenta is similar to regular polenta. The only difference is that polenta's semolina flour is exchanged for buckwheat flour.
What are some delicious vegan polenta recipes that I can try?
Some delicious vegan polenta recipes you can try include creamy mushroom polenta, roasted vegetable polenta bowls, and crispy polenta fries.
Where is polenta made?
Polenta is an Italian dish made from coarsely ground yellow cornmeal. It is traditionally made in Northern Italy, especially in regions like Lombardy and Veneto, where it is often served as a staple food. However, polenta is now popular worldwide and can be made in kitchens anywhere using cornmeal and water or broth.
What is polenta in culinary?
Polenta is a type of Italian maize meal, there are two varieties of polenta, namely white and yellow.
Is polenta elementary school in garner?
yes, polenta is in garner.
What are the release dates for Ciao Italia - 1989 Festa di polenta Polenta Party?
Ciao Italia - 1989 Festa di polenta Polenta Party was released on: USA: 5 July 2008
Are cornmeal mush and polenta the same?
Yes, polenta is made from crushed dry corn just like cornmeal. In fact you can use cornmeal to cook homemade polenta if you don't have official polenta. I use it all the time. The only difference I've ever noticed is that cornmeal is often ground finer than polenta. If you get course ground cornmeal it's the same thing.
Who used to eat polenta?
Italian used to eat polenta as there staple food.
