Posts Tagged ‘polenta’
We Cook! Mill’s Tavern Short Rib Sage Polenta
by Chef Edward Bolus, contributing writer, Mill’s Tavern Short Rib Sage Polenta (Serves 4): This Mill’s Tavern recipe features succulent, slow-cooked beef short ribs in a rich red wine sauce, served over a bed of creamy sage polenta. The robust, comforting dish is the ideal meal for a cozy family dinner at home during these…
Read MoreCheesy Polenta – Alison Mountford
by Chef Alison Mountford, contributing chef Notes – I love a bowl of creamy Cheesy Polenta on a cold evening. Sometimes I just have a bowl, but if you want to make it a meal, add roasted vegetables or meat. 5 cups water 1 teaspoon kosher salt 1 ½ cups yellow corn polenta 3 Tablespoons…
Read MorePulled BBQ Turkey Leftovers over Polenta – Anthony Salemme
by Anthony Salemme, contributing chef Left over Thanksgiving food creations are one of my favorites. If you don’t have butternut squash, you can use leftover sweet potatoes. Serves 4 3 cups roasted dark turkey meat 2 cups your favorite BBQ sauce 1/2 cup cranberry sauce 1 jalapeño seeded and chopped, optional Polenta 1 cup cornmeal …
Read MoreMoroccan Braised Lamb Meatballs over Creamy Polenta
By Anthony Salemme, contributing chef Serves 4 This is a hearty meal can be made with beef, lamb or pork or you can just make the sauce and serve that over the polenta. Meatballs 1-pound ground lamb ½ cup plain breadcrumbs 1 egg ½ cup diced onion 1 clove garlic, minced fine 1 tablespoon brown…
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