Prepare Polenta:
In a 3 quart
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.
Preheat grill. In a bowl, marinate onion in vinegar. In a separate bowl, combine pepper, garlic, basil and 1 tbsp olive oil.
Slice polenta into 1/2 inch thick rounds. Brush with remaining oil. Grill for 4 mins, turning once, or until lightly browned. Cut polenta slices in 1/2. Top with pepper mixture and drained onions. Serve warm, at room temperature or cold.
ogether the milk, jam and food coloring in a small bowl
and then transfer to a food processor. Reduce the oven to
y food processor for about 20 seconds before starting the recipe. First
Preheat oven to 350.
Bring a large pot of water to a boil over high heat and salt it generously.
Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown.
Add the spinach, season with salt and pepper, and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
Mix the cottage cheese, goat cheese, Parmesan/Pecorni, 2 cups of the mozzarella cheese, lemon ...
In a large saucepan, melt 6 tablespoons of the butter over medium heat. Add the shallot, carrot, and celery, and cook until softened, about 5 minutes.
Sift the flour over the vegetables, and cook the mixture, stirring constantly with a wooden spoon until it lightens in color, about 2 minutes. Slowly whisk in the milk and bring to a boil.
Add the parsley, thyme, and bay leaf. Reduce the heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 30 minutes. Strain and season with 1/2 teaspoon of the salt, nutmeg, ...
Ragu Recipe Contest Entry.
Pre-heat
et cool.
In a food processor or blender (I use
in the bowl of a food processor and process for several
n.
Transfer the hot polenta to the prepared baking dish
he juices re distribute.
Polenta -- as the chicken cooks, make
edium-sized heavy saucepan. Add polenta, whisking quickly to combine. Reduce
nd slowly pour in dry polenta, a dash of salt, and
b>polenta into 18 slices.
Put red peppers and spinach into food
Preheat oven to 375 degrees F.
Season the short ribs with salt and pepper.
In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes.
Add the red wine and vinegar and reduce liquid by half.
Stir in the tomatoes, stock and fresh herbs.
Add the short ribs and cover the pot. Put in the oven and cook until meat is fork ...
emove skin. Puree in a food processor with the garlic, almonds
reheat the broiler.
Slice polenta into 12-rounds. Set on
ith oil.
Remove the polenta from its package and drain