149925 cheesy polenta casserole sauce Recipes

polenta, dried sun-dried tomatoes, boiling water, olive oil, for frying, garlic, sliced, olive oil, chicken broth, salt, italian instant polenta, crumbled gorgonzola cheese, basil chiffonade, grated asiago cheese, grated mozzarella cheese

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)

processed cheese, mayonnaise, frozen hash brown potatoes, thawed, white onion, chopped, real bacon bits

frozen hash brown potatoes, condensed cream of mushroom soup, onion, chopped, sour cream, shredded cheddar cheese, salt and pepper to taste, crispy rice cereal squares, butter

bread, cubed, melted butter, cubed zucchini, onion, chopped, garlic salt, egg, beaten, shredded cheddar cheese

whole kernel corn, drained, cream-style corn, sour cream, egg, dry corn bread mix, onion, diced, shredded cheddar cheese, divided

eggplant, peeled and diced, shredded cheddar cheese, dry bread stuffing mix, garlic, crushed, diced onion, egg, lightly beaten, salt and pepper to taste

zucchini, peeled and sliced, onion, chopped, butter, shredded cheddar cheese, eggs, beaten, salt and pepper to taste, buttery round crackers, crushed

ground turkey breast, onion, cheese, bisquick, skim milk, egg beater

frozen hash browns (i use the diced kind ), butter, cream of chicken soup, sour cream, shredded cheddar cheese, diced onion, salt and pepper, to taste

fresh broccoli, cut up, chopped celery, chopped onion, butter or 2 tbsp margarine, cream of mushroom soup, velveeta cheese, garlic salt, black pepper, grated cheddar cheese

water, salt, quick-cooking grits, sharp cheddar cheese, butter, melted, eggs, slightly beaten

olive oil, fresh porcini cleaned and sliced, salt and freshly ground black pepper, to taste, water, quick-cooking polenta (use yellow or white )

water, quick-cooking polenta (use yellow or white ), soprassata, thinly sliced and roughly chopped

water, quick-cooking polenta (use yellow or white ), granulated sugar, freshly grated nutmeg , to taste

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

olive oil, plus more for brushing polenta, unsalted butter, assorted sliced mushrooms (button , portabellas, shiitake, etc.), chopped fresh thyme , plus more for garnish, salt and freshly ground pepper, heavy cream, tube pre-cooked polenta, brie, sliced into 12 pieces

polenta, semolina flour (or more polenta), chicken broth, whipping cream or milk, butter or margarine, dry jack cheese, shaved , or 1 to 1 1/2 cups grated dry jack cheese, salt and pepper