A Field of Mature Cornstalks Ready for Harvest
A Field of Mature Cornstalks
Ready for Harvest
Photographic Print

Buy at AllPosters.com





Introducing Magazines: Over 1,000 print and digit titles!
Barnes & Noble

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Side Dish Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of ingenuity, and faith."


Polenta, Pure and Simple



Shop Daily Deals at Target.com. Always Free Shipping.

"Part of the secret of success in life is to eat what you like
and let the food fight it out inside."
~ Mark Twain

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!



[Flag Campaign icon]








Italian Cheese
Italian Cheese
Art Print

Buy at AllPosters.com









Academia Barilla
100% Italian
Unfiltered Extra-
Virgin Olive Oil

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Art Print

Moragues, Joaquin
Buy at AllPosters.com


La Belle Cuisine


Recipe Source:
Food and Wine 2000:
An Entire Year's Recipes from
America's Favorite Food Magazine

Food & Wine Books, Editor in Chief Judith Hill, 2000,
American Express Publishing Corp.


Oven-Baked Polenta

6 servings

“Use a well-greased, wide ovenproof saucepan for this fuss-free polenta so
that a large quantity of the cornmeal is exposed to the direct heat of the oven.
This method coaxes more flavor from the corn by toasting it as it cooks. The
resulting polenta is soft and tender, with a lovely sheen. As a guide, for soft
polenta, use five parts liquid to one part cornmeal; for firmer polenta, use
four parts liquid to one part cornmeal.”

2 cups medium-coarse or coarse organic
stone-ground cornmeal
8 or 10 cups cool water
2 tablespoons unsalted butter or olive oil

Preheat the oven to 350 degrees F. Butter a heavy 12-inch ovenproof saucepan. Stir together the cornmeal, water, butter and 2 teaspoons of
salt in the prepared saucepan. Bake the polenta uncovered for 1 hour
and 20 minutes. Stir the polenta, season with salt and bake 10 minutes
longer. Remove from the oven and let the polenta rest for 5 minutes
before pouring it into a buttered bowl.
~ Paula Wolfert


Creamy Polenta with Tomato-Corn Ragout

6 servings

8 cups water
1 1/2 cups coarse polenta
1/2 cup mascarpone cheese,
plus more for serving
1/2 cup (2 ounces) freshly
grated Parmesan cheese
2 tablespoons unsalted butter
Freshly ground pepper
1 tablespoon canola oil
1 cup finely chopped Vidalia onion
[or other mild, sweet onion]
2 1/2 cups fresh corn kernels (from 4 ears)
2 tablespoons finely chopped seeded jalapeño
1 1/2 pounds tomatoes cored, seeded
and coarsely chopped
1/4 cup coarsely chopped basil
[fresh, leaves only]
1/4 cup coarsely chopped mint
[fresh, leaves only]
6 thyme sprigs, for garnish

1. Bring the water to a boil in a medium nonstick saucepan. Add a pinch
of salt and then slowly add the polenta in a steady, thin stream, stirring constantly, to avoid lumps. Cook the polenta over moderately low heat, stirring often, until it is tender and very thick, about 35 minutes. Remove
the pan from the heat and stir in 1/2 cup of the mascarpone cheese, the Parmesan cheese and 1 tablespoon of the butter. Season the polenta
with salt and pepper and keep warm.
2. Meanwhile, melt the remaining 1 tablespoon of butter in the canola
oil in a large nonstick skillet. Add the Vidalia onion and cook over
moderately high heat until the onion is softened but not browned,
about 4 minutes. Add the corn kernels and jalapeño and cook until
the corn is tender, about 5 minutes. Stir in the tomatoes, season
with salt and pepper and cook until the tomatoes are just warmed
through and some of their juices have been released, about 5
minutes. Stir in the basil and mint.
3. Stir the polenta, add a little hot water if it is too thick and spoon
into bowls. Top the polenta with the tomato-corn ragout, garnish
with thyme sprigs and serve hot. Pass more of the mascarpone
cheese at the table.
- Grace Parisi

Featured Archive Recipes:
Baked Polenta with Shiitake Ragout
Polenta with Mascarpone and Roasted Garlic

Index - Side Dish Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: July 27, 2010.