Brush the top of the polenta squares generously with olive oil, and place the polenta, oiled side down, on the grill. Brush the tops with olive oil. After about 3 minutes, rotate the polenta 90 ...

This highly flavorful steak is versatile enough to work for family-style dining, as well as a party-worthy appetizer. It all comes down to the polenta. The dish starts by marinating thinly sliced ...

4. Place the remaining 1 cup chicken stock in a small saucepan and bring to a boil. Reduce slightly. Add the peas and arugula or greens and cook for a few more minutes. Whisk in 2 tablespoons ...

Decrease heat to medium and cook, stirring occasionally, until polenta is tender and cooked through, 20 minutes. Add the milk, butter and cheese; stir together until warmed through. 2.

In a small pot, bring the water to a simmer. Slowly rain in the cornmeal, whisking to avoid any lumps. Whisk in the salt. Cook, stirring frequently, until the polenta is softened and fluffy, 20 to ...

Grilled Parmesan Polenta Chips. This recipe warns: beware, these polenta chips are highly addicting. Plus, they’re super easy and quick to make—simply slice, grill, and serve! 8.

1. In a blender, combine the oil, vinegar, salt, peppercorns and garlic. Purée until smooth, then pour into a stainless steel or other non-reactive bowl.

Preparation. Step 1. Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes.

Polenta, the cornmeal-based Italian dish, is a culinary chameleon. It can be creamy and porridge-like, served at breakfast with eggs, or a sweet version with vanilla and brown sugar.

This recipe has the creamy, smooth texture of polenta with the earthy flavors of sauteed mushrooms. Begin by cooking polenta ...

Serves 8-10 as a first course, 6 as a main 4 heads Treviso radicchio 6 large portobello mushrooms, cleaned 1/4 cup red wine vinegar 4 garlic cloves, thinly sliced 4 salt-packed anchovy fillets ...