48 polenta bread Recipes

fresh breadcrumb , from french bread with crust, extra virgin olive oil, chopped fresh parsley, unsalted butter, divided, fresh chanterelle mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large) or 12 oz other fresh wild mushrooms (such as oyster, stemmed shiitake, or crimini, quartered if large), chopped fresh thyme, chopped green onion, amontillado sherry wine, low sodium chicken broth, whipping cream, water (or more ), salt, polenta, bay scallop

baguette, crust removed, milk, ground beef sirloin, ground pork, fresh parsley, basil, garlic, finely chopped, extra-virgin olive oil, plus extra for drizzling, eggs, freshly grated parmesan, ground pinenuts, sea salt and freshly ground black pepper, dried bread crumbs, chanterelle mushrooms, vine-ripened small tomatoes, ball fresh mozzarella, creamy polenta , recipe follows, chicken stock, ground cornmeal, heavy cream, freshly grated parmesan, whole butter, sea salt

soaker, millet, buckwheat groats, quinoa (or amaranth), water, dough, refreshed whole wheat sourdough starter, by weight) honey, whole wheat flour, skim milk powder, bread flour, salt, cooked brown rice or polenta, hulled sunflower seeds, hulled pumpkin seeds, warm buttermilk, poppy seeds for topping

fat-free buttermilk, oats, unsulphured molasses, vegetable oil, all-purpose flour, whole wheat flour, sugar, salt, baking powder, baking soda, raisins or 1 cup currants, yellow cornmeal or 1 tbsp polenta

dry yeast, granulated sugar, water (110 degrees ), water, salt, polenta, all-purpose flour, milk, brown sugar

chicken stock, egg yolk, yellow cornmeal, kosher salt, freshly ground white pepper, reduced-fat hot italian sausage, yellow onion, minced, minced fennel bulb, garlic, crushed, cubed italian bread, chopped dried pears, minced flat leaf parsley, balsamic vinegar, shredded fresh sage, minced summer savory leaves, freshly grated nutmeg

cold water, yellow cornmeal or 1/2 cup polenta, boiling water, molasses, unsalted butter, cut up, fine sea salt, active dry yeast (2 1/4 tsp), warm water (105-115 degrees farenheit), all-purpose flour, whole wheat flour

ears fresh corn, shucked, unbleached all-purpose flour, polenta, baking powder, salt, freshly ground black pepper, mild chili powder, ground ginger, ground cardamom, black onion (nigella) seeds (see tip), light brown sugar, poblano chiles , seeds and ribs removed, chopped, butter to grease the pans, tomato chutney

water, chopped sun-dried tomatoes (not packed in oil), salt, dried minced onion, dried minced garlic, cornmeal, grated parmesan cheese, dried oregano, egg, fat-free milk, seasoned bread crumbs, dried cilantro flakes, olive oil, reduced-fat sour cream

dry breadcrumbs, fat-free milk, dry polenta, crumbled roquefort blue cheese, chopped prosciutto (about 1 1/2 oz), egg whites

prepared polenta, olive oil plus 2 tbsp, flour, stalks celery, medium diced, chopped onion, green bell pepper, chopped, minced garlic plus 1 tsp, chopped green onions, shrimp stock, crystal hot sauce, chopped parsley, butter, rock shrimp, essence , recipe follows, roasted sweet corn, diced red peppers, diced yellow peppers, minced shallots, salt and pepper, seasoned flour, eggs, slightly beaten plus 2 tbsp milk, seasoned bread crumbs, oil, for frying, chives, chopped chives, brunoise red peppers, grated parmigiano-reggiano, essence , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

whole millet, bulgar wheat, polenta, boiling water, honey, unsalted butter , cut into pieces, bread flour, whole wheat flour, rye flour, rolled oats, natural bran, gluten, salt, fast rising yeast (1 tsp. plus 1 tsp. bread machine yeast)

all-purpose flour, polenta , dehydrated masa flour (corn tortilla flour), or stone-ground cornmeal, sugar, baking powder, salt, eggs, buttermilk, cooled melted butter or margarine

water, kosher salt, freshly ground black pepper, butter, course yellow cornmeal, plus more for breading, blue cheese, grated or crumbled fine, garlic puree, cilantro , chiffonade, canola oil, for frying

buttermilk, polenta (coarse cornmeal), bacon (about 10 slices), cut into 1/2-inch pieces, all purpose flour, baking powder, salt, baking soda, golden brown sugar, eggs, honey, butter, melted, frozen corn kernels, thawed (about 13 oz)

olive oil, onion, chopped, garlic cloves, chopped, roasted red capsicums, red chilies, seeded, chopped, vegetable stock, tomato passata, sun-dried tomato paste, red kidney beans, drained, washed, sour cream, to serve, coriander, to serve, self-raising flour, instant polenta, cheese, crumbled, creamed corn, red chilies, seeded, diced, coriander, chopped, honey, buttermilk, butter, melted

high-gluten bread flour (or all-purpose flour), uncooked polenta (coarse , not cornmeal), cayenne pepper, ground black pepper, dried parsley flakes (or 3 tbsp chopped fresh ), granulated garlic (or 3 tbsp crushed fresh ), active dry yeast (proofed in 4 tbsp warm water), sea salt, diced red bell pepper (i usually use the tj pepper medley), louisiana hot pepper sauce (often use half this amount for milder mouths) or 4 tbsp tabasco sauce (often use half this amount for milder mouths), water

cornmeal, flour, sugar, baking soda, salt, olive oil, half-and-half or 1 3/4 cups light cream, eggs, lightly beaten, pancetta, small dice (cooked crisp and drained) or 9 slices bacon, chopped (cooked crisp and drained), sun-dried tomatoes, chopped (packed in oil), shallot, chopped, fresh rosemary, chopped, butter, softened (optional)