61785 crusted polenta cakes berry Recipes

carrots, sliced, dried apricots, orange juice, baking apples, grated, unsalted butter, softened, plain wholemeal flour, quick-cook polenta (or cornmeal), baking powder, chopped walnuts, eggs, beaten, orange , zested, lemon , zested, honey, a few drops of vanilla extract, sliced almonds

blanched almonds, peeled, granulated sugar, polenta or cornmeal, all-purpose flour, kosher salt, soft butter, granulated sugar, eggs, pure vanilla extract, peach schnapps (optional), peaches, peeled, cut in half (we recommend red haven or suncrest, both freestone varieties), peaches, peeled, cut in half, and roughly chopped (approximately 2 peaches), granulated sugar, dry white wine, water, peach schnapps (optional), vanilla bean , split lengthwise, seeds scraped

polenta, all-purpose flour, baking powder, baking soda, sugar, salt, egg, buttermilk, sliced green onions , including some green tops, corn kernels (fresh-cut, frozen, or drained canned ), melted butter or margarine, chipotle sauce

tube polenta, virgin olive oil, your favorite tomato sauce, freshly shredded parmesan cheese (you may have some left over), whole basil leaves, freshly ground black pepper

cool whip lite, divided, reduced fat graham cracker crust (8 inches), frozen mixed berries, thawed (blackberries, raspberries, blueberries), sugar substitute, nonfat milk, sugar-free instant white chocolate pudding mix

eggs, separated, sugar, vanilla, melted butter, milk, semolina, cake flour, cream of tartar, salt, zest of 2 lemons, lemon juice, lemon curd sauce, egg yolks, sugar, lemon juice, butter, salt, lemon zest, lemon thyme syrup, sugar, water, thyme leaves, lemon zest

berries, left whole if small, sliced if larger (6 cups prepped), sugar, brandy or 2 tbsp pure vanilla extract, softened butter, brown sugar, all-purpose flour, diced candied ginger, unsalted butter, at room temperature, cut into small cubes, all-purpose flour, fine cornmeal, sugar, baking powder, ground ginger, fine sea salt, unsalted butter, cut into small cubes, eggs, whole milk

polenta , cut into 1/4-inch-thick slices, presliced mushrooms, bottled minced garlic, salt, classico alfredo with sun dried tomatoes (such as classico), chopped fresh basil, shredded fontina cheese

polenta , ready made in a tube, flour, cornstarch, dry mustard, garlic powder, salt, water, grated parmesan cheese, oil (for frying )

polenta, mushroom, sliced, onion, diced, tomatoes, sliced, salt , to taste, pepper , to taste, garlic , to taste

cubed peeled eggplant (about 1 medium), cubed red bell pepper (about 1 medium), onion (about 1 medium), olive oil, salt, black pepper, whole garlic head, seeded tomato (about 2 medium), grated lemon rind, fresh lemon juice, coarsely chopped fresh basil, dark sesame oil, tube refrigerated polenta , cut into 1/2-inch slices

polenta, ham, chopped, sun-dried tomatoes packed in oil, drained, fresh spinach, bouillon cubes , chicken or 1 vegetables, hot pepper, water

polenta, non-fat milk, parmesan cheese, grated, onion, chopped, mushroom, sliced, olive oil, eggs, frozen sausage links, salt and pepper

polenta , medium grind, semolina flour, chicken stock, cream, freshly grated nutmeg, salt, grated fontina, grated parmesan

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

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).

polenta, fat-skimmed chicken broth, evaporated nonfat milk, shredded parmesan cheese, minced fresh chives or green onions, minced fresh sage leaves or 1/2 tsp dried rubbed sage, portabella mushroom caps, roma tomato (about 3 oz.), salt and pepper to taste