140326 polenta bake berries free Recipes

plums (240 g), red fruit jelly (or mixed berries), eggs, butter (plus a bit more for greasing), sugar, cinnamon, vanilla yogurt, polenta, milk

coarse-ground cornmeal, all-purpose flour, baking powder, baking soda, salt, sugar, eggs, beaten, fat-free buttermilk, canola oil or 1 tbsp corn oil, raspberries, blueberries, blackberry, sugar, vanilla extract, ground cinnamon, ground nutmeg, cornstarch, cold water

all-purpose flour, ground dry polenta, baking powder, salt, vanilla extract, eggs, sugar, butter, softened, egg whites, sugar, water, frozen unsweetened raspberries, thawed, halved strawberries, blueberries, fresh raspberries, blackberries

all-purpose flour, sugar, dry polenta, baking powder, salt, eggs, olive oil, vanilla extract

butter or 1 tbsp oleo, milk, baking powder, sugar, flour, blueberries (sweetened with 1/4 cup, sugar and 1 tsp), cinnamon, boiling water

prepared polenta, boneless skinless chicken breasts, cream of chicken soup (you can used the 98% fat free version, i used regular), cream of mushroom soup, whole kernel corn, canned mushrooms (optional), half-and-half, shredded four-cheese mexican blend cheese, poultry seasoning (to taste), garlic powder (to taste), salt, pepper, paprika

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

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.

fresh asparagus , cut from root to spear, stalks green onions, sliced, yellow squash, cut up, bell pepper , tri-color slices (you can use frozen and drain), ground chicken or 1/2 lb ground meat, of choice, pasta sauce (taste depending), mozzarella cheese (taste depending), basil and garlic prepared polenta, salt & pepper, extra virgin olive oil, for greasing and drizzling

ripe bartlett or d anjou pears, peeled cored, and sliced into 1/4-inch thick wedges, lemon juice, butter, light-brown sugar, lightly packed, dark-brown sugar, lightly packed, flour, ground polenta, baking powder, salt, eggs, milk, vanilla extract, granulated sugar

pecan halves, butter, at room temperature, sugar, eggs, vanilla, grated lemon peel, lemon juice, all-purpose flour, polenta, baking powder, salt

ricotta cheese, egg whites, beaten, honey, mixed berries (fresh or frozen )

steel cut oats, rolled oats, baking powder, salt, ground cinnamon, milk, eggs beaten, applesauce, cooking oil, honey, brown sugar packed, fresh strawberries (or frozen ), strawberry jam warmed, plain greek-style yogurt

rice flour, egg, slightly beaten, gluten free bread, italian seasoning (for the chicken nuggets ), dill weed (for the fish sticks), fresh parsley, chopped, chicken breasts or 1 equivalent sized piece of firm fish, honey mustard sauce, mayonnaise, honey, mustard, tartar sauce, mayonnaise, sweet relish, lemon juice, salt and pepper

gluten-free plain flour, fine cornmeal (dry ) or 1/2 cup polenta (dry), salt, gluten-free baking powder (i use wards brand), eggs, lightly whisked, water, butter, for greasing

all-purpose flour, ground cumin, ground coriander, ground red pepper, salt, ground cinnamon, skinned, boned chicken breast , cut into 1-inch pieces, olive oil, low-salt chicken broth, raisins, ground turmeric, tube wild-mushroom polenta , cut crosswise into 12 slices, plain fat-free yogurt, sliced almonds, toasted, chopped fresh cilantro

polenta , pre-made melissa s in the refrigerated section at the supermarket works well, cut into 1/4-inch slic, whole milk (or water- to thin the polenta), olive oil, eggplant, slice in rounds about 1/4-inch thick, zucchini, sliced 1/4-inch thick, sweet onion, sliced 1/4 inch thick, cremini mushrooms, sliced in thirds, grated parmesan cheese, separated into 1/2 cups, grated mozzarella cheese, spaghetti sauce cut with a tbsp water, dried oregano, salt and pepper

polenta, grated parmesan cheese or 2 cups romano cheese or 2 cups feta, smart balance light butter spread