47180 thick polenta fries Recipes

prepared polenta (cold and sliced 1 cm thick ), bechamel sauce, gorgonzola (crumbled ), bacon, slices (chopped ), grana padano, grated or 2 tbsp parmesan cheese, sage leaf (chopped ), salt and pepper

water, kosher salt, fresh ground pepper, coarse-ground polenta, butter, parmesan cheese, olive oil

water, coarse salt, coarsely ground polenta flour, butter, heavy cream, parmigiano, grated, canola oil, for frying, butter, garlic, chopped fresh, porcini mushroom, chopped fresh, salt & freshly ground black pepper, dry marsala wine, italian parsley, finely chopped leaves, heavy cream, shaved parmigiano, for garnish

eggplant, cut into 12 slices (1/2 inch thick ), garlic cloves, unpeeled, tomatoes, cut into wedges, onion, cut into thin wedges, yellow bell pepper, chopped, salt and pepper, to taste, sugar, dried rosemary, light red kidney beans or 1 1/2 cups great northern beans, prepared polenta , cut into 12 slices, feta or 4 oz goat cheese, crumbled

polenta, kosher salt, thick-cut bacon, extra-virgin olive oil, shallots, chopped, garlic cloves, minced, total) rainbow chard , ribs cut into 1/4-in. pieces and leaves roughly chopped, red chile flakes, unsalted butter, grated parmesan cheese, balsamic vinegar

whole links hot italian sausage, chopped red bell pepper, frozen whole-kernel corn, chopped onion, mushrooms, thick) slices polenta, dried thyme, freshly ground pepper, olive oil

water, coarse sea salt or kosher salt, extra-virgin olive oil, plus more for the baking sheet and for frying, chickpea (garbanzo) flour

ripe tomatoes (each about 8 oz), polenta (coarse cornmeal), fine yellow cornmeal, freshly grated parmesan cheese, cayenne pepper, salt, vegetable oil (for frying )

ready-cooked polenta (or more if you want a thicker layer of polenta), olive oil, red bell peppers, stemmed, seeded and sliced into 1/4-inch thick strips, red onion, halved and thinly sliced, salt, sweet italian sausage , removed from its casing, garlic cloves, minced, minced fresh thyme leaves (or about 2/3 tsp dried ), red pepper flakes, diced tomatoes, red wine vinegar, ground black pepper, asiago cheese, grated (about 1 cup), minced fresh parsley leaves

prepared polenta (log), red swiss chard (baby spinach best) or 1 bunch fresh spinach (baby spinach best), olive oil, minced garlic cloves (fresh or jarred ), onion, water, dried sweetened cranberries, pine nuts, lemon juice, parmesan cheese, fresh ground pepper

flathead fillets, cut into even sized thick fingers (sticks), fine polenta (1-minute), cornstarch , -1/2 cup (pure maize cornflour), shredded coconut, limes , zest of finely grated, cornstarch (pure maize cornflour), egg, milk, vegetable oil , for shallow frying

polenta, ready made, sliced into 1/2 inch thick slices, oil (for cooking ), onion, diced, pumpkin or 1 cup acorn squash, diced, broccoli , cut into bite sized pieces, cauliflower , cut into bite sized pieces, red pepper , cut into bite sized pieces, carrot, peeled and cut into bite sized pieces, baby spinach, leek, chopped, white beans, rinsed and drained, oregano, marjoram, salt

water, coarse salt, coarsely ground polenta flour, butter, heavy cream, grated parmigiano-reggiano, canola oil, for frying, butter, chopped fresh garlic, diced fresh porcini mushrooms, salt and freshly ground black pepper, dry marsala wine, chopped italian parsley leaves, heavy cream, shaved parmigiano-reggiano, for garnish

instant polenta, salt and pepper to taste, fresh cilantro, chopped, diced onion, chipotle peppers , pureed in food processor

extra virgin olive oil plus 1/2 cup, juice of 1/2 lemon, salt and pepper to taste, virgin olive oil, polenta or corn meal, for dredging, freshly ground black pepper, boneless fillets of pompano , or sole or trout, vine-ripened tomato, balsamic vinegar, capers, rinsed and drained, spicy peppers vinaigrette , recipe follows, chicory salad, washed and spun dry, sauteed spicy peppers vinaigrette, recipe courtesy of mario batali, virgin olive oil, red onion, thinly sliced, garlic, whole, italian frying peppers (banana shaped), whole, sweet red bell peppers, cored, seeded and cut into 1/2-inch strips, sweet yellow peppers, cored, seeded and cut into 1/2-inch strips, jalapeno peppers, cored, seeded and julienned, balsamic vinegar, chopped fresh marjoram leaves, extra virgin olive oil, salt and pepper to taste

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

water, salt, yellow cornmeal, freshly grated romano cheese, butter, chopped fresh basil, japanese eggplants , each cut into six 1/2-inch-thick rounds, olive oil, tomatoes, each cut into 1/2-inch-thick rounds, balsamic vinegar, dried oregano, fresh mozzarella balls in water, drained, fresh basil leaves

all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, ice water, grappa or rum, golden raisins, cooled prepared polenta (leftover or made by following procedure for basic polenta, follows, using 1/2 cup cornmeal or instant polenta, 2 cups water, and 1/2 tsp salt), two 8-oz packages cream cheese, softened, sugar, whole large eggs, egg yolk, vanilla, cinnamon, sugar, water, pine nuts, toasted, vanilla