Prepare Polenta:
In a 3 quart
Combine the water, milk, garlic, bay leaves, salt and pepper in a heavy saucepan and bring it to a boil.
Gradually whisk in the polenta.
Allow the polenta to come up to a boil, whisking intermittently.
Lower the heat to low and allow the polenta to cook, uncovered, for 30 - 45 minutes.
If the mixture starts to get too thick, add up to 1/2 cup of milk.
When the polenta is nice thick, smooth and creamy, add the butter and cheese and stir until melted.
Remove the polenta from the heat and allow to cool slightly.
Preheat oven to 400\u00b0.
Prepare polenta (see Polenta recipe) with Parmesan cheese; add salt, cayenne pepper and nutmeg to taste.
With moistened hands, form polenta into 2-inch rounds or ovals.
Place them in single layer in greased shallow baking pan. Sprinkle with Parmesan cheese and butter.
Bake Gnocchi for 30 minutes or until puffed and heated through.
Place under preheated broiler for 2 minutes or until golden.
Delicious plain or with a light tomato and basil sauce.
irections for sauce:
This recipe makes enough sauce for about
Ragu Recipe Contest Entry.
Pre-heat
dd everything except the scallions, polenta, butter and oil into the
br>Serve chicken over soft polenta pour some sauce over the
he juices re distribute.
Polenta -- as the chicken cooks, make
In a small pan combine lentils and about 3/4 c water. Bring to a boil, then cover and simmer about 20 minutes.
In another pan saute polenta slices until slightly chewy. Set aside.
Saute onions, garlic, tomato paste, mushrooms and water until onions are tender. Add cooked lentils, tomato, basil, oregano, pine nuts, and capers, saute about 1 minute. Add spinach and vinegar, stir until spinach is wilted. Pour mixture over polenta slices and top with feta before serving.
reheat the broiler.
Slice polenta into 12-rounds. Set on
turn off heat, stir in polenta and cook until thickened (abut
once boiling, stir in the polenta - let it simmer on low
verbeat. Let sit for the polenta to absorb the liquids while
ngel food tube pan. For best results, have all ingredients at
econds before starting the recipe. First, whisk the polenta and flour in
Polenta: boil water, then stir 1
ith a little whipped cream (recipe follows) or cinnamon on top
reens on top of the polenta.
A tomato salad is
armesan cheese.
Pour the polenta into the prepared baking dish
n a large saucepan; pour polenta slowly into boiling water, whisking