44694 toasted polenta glazed stone Recipes

polenta cake, eggs, at room temperature, sugar, salt, grated zest of 2 large lemons, flour, corn meal or polenta (if polenta is very coarse, put it into a food processor and process until it has the consistency of flour), baking powder, heavy cream, at room temperature, extra virgin olive oil, olive oil vanilla ice cream, whole milk, sugar, salt, heavy cream, egg yolks, at room temperature, extra virgin olive oil, pure vanilla extract, grilled stone fruit, ripe, yet firm, stone fruits (plums, yellow nectarines, yellow peaches, or any combo desired), honey, balsamic vinegar, vanilla extract

mayonnaise, soy sauce, toasted sesame oil, sriracha, sushi-grade yellow fin tuna, cold; cut into 1-inch cubes, chinese hot mustard, garlic, finely grated, kosher salt, freshly ground black pepper, canola oil, for brushing, hamburger buns, split and toasted, pickled ginger (optional), julienned, soy glaze, scallions, thinly sliced ; for serving, baby lettuces , for serving, tomatoes, sliced ; for serving

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

polenta in tube , cut into 4 (1/2-inch-thick) slices, asparagus spears, trimmed, eggs, shredded parmesan cheese, black pepper , to taste

fontina cheese, shredded (6 oz), parmesan cheese, grated, fresh basil, minced (or 2 tsp. dried basil), water, yellow cornmeal (or quick cooking polenta), cold water, salt, pecans, toasted and coarsely chopped

tube of polenta , cut into 8 slices, olive oil-flavored cooking spray, preshredded fresh parmesan cheese

stone ground cornmeal, all-purpose flour, salt, warm water, olive oil, vegetable cooking spray, fresh basil leaves, freshly grated parmesan cheese, light ricotta cheese, canned no-salt-added chicken broth, undiluted, garlic, cut in half, shredded part-skim mozzarella cheese, cubed cooked chicken breast (skinned before cooking and cooked without salt), diced sweet red pepper, drained and chopped canned artichoke hearts

flank steaks , about 1 lb each, salt, freshly ground black pepper, garlic powder, onion powder, tube prepared polenta, plain or seasoned , sliced crosswise into 1-inch thick slices, olive oil, frozen or jarred pearl onions, cremini mushrooms, sliced, dried thyme, merlot or dry red wine

stone ground yellow cornmeal, kosher salt, granulated sugar, boiling water, unsalted butter, grainy mustard, dijon mustard, white wine vinegar, chopped fresh tarragon, kosher salt and freshly ground black pepper, honey , to taste, extra virgin olive oil, canola oil, stone crabs , meat removed from shells and coarsely chopped, sliced green onion (green and pale green part), chopped fresh cilantro, tarragon leaves, for garnish

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

stone fruit, coarsely chopped, honey, coarse salt, water, cinnamon stick, wide strip lemon zest

stone crab claws, dry mustard, dijon mustard, mayonnaise, worcestershire sauce, old bay seasoning, sour cream, salt and pepper

stone ground whole wheat flour, graham flour, white flour, yeast, salt, powdered sugar (to prove yeast), vegetable oil, egg, honey, warm 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

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