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Gluten Free Meat and Veggie Polenta Lasagna

I found a recipe for polenta veggie lasagna in my vast store of recipes I've clipped out and decided to do my own thing. The polenta is home-made (in my grandma's day it was called corn meal mush) This is also gluten free! I made my own polenta for this, using - Similiar recipes

Orange Polenta Cake

Delicious gluten free recipe. - Similiar recipes

Torta De Polenta

"This is a tasty way to eat polenta. We use it for appetizers or with dinner." - Similiar recipes
Soft Polenta

Soft Polenta

This is the "traditional method" based on a recipe by Michele Anna Jordan from her book, Polenta. She says, "This is the classic and most common technique for cooking polenta, and the one that should be used for larger quantities. The amounts can easily be increased to make larger quantities for a crowd." This recipe can also be used as the first step in making firm polenta. - Similiar recipes

Quick Polenta Rounds With Sage Butter and Parmesan

This delicious and quick recipe calls for "1 tube prepared polenta" - Many grocery stores carry pre-made polenta in tubes in the refrigerator section which can be sliced into rounds.If you don't have access to pre-made polenta or wish to make your own, I recommend following RecipeZaar " - Similiar recipes
Polenta Tamale Pie

Polenta Tamale Pie

Tamale pie, made with a cornmeal-mush crust, dates back to 1911. In this recipe, we use ready-made polenta packaged in a roll. The spicy beef filling takes advantage of the excellent bottled salsas and canned refried beans now crowding market shelves. - Similiar recipes

Creamy Soft Polenta with Meat Ragù

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico!\r\n\r\nI serve this traditional side dish as an antipasto. Guess what? I like it more as a small plate to kick off a meal than as a side. On the other hand, you could serve this in larger amounts as a side dish or even instead of a pasta course. And because the ragu is even better the second day, I make a lot, so you will have leftovers. Soft polenta, blended with plenty of cheese and butter, is lusciously creamy and becomes the delicious base for the meaty mushroom and sausage ragu. This is a terrific start to a fall meal of fish and a salad. Polenta may be yellow or white; I prefer yellow because of its color and slightly earthy, intense flavor.\r\n - Similiar recipes

Flank Steak with Crispy Polenta and Roasted Shallot Vinaigrette

Once the polenta is made (which, for convenience, can be done a day or two\r\nahead of time) this dish is a snap to put together. Simply sauté the polenta\r\npieces, grill the flank steak, place them on the plate, and spoon on the\r\nluscious roasted shallot vinaigrette and you have a quick and very\r\nsatisfying plate of food. A mound of sautéed mushrooms, or for something\r\nlighter, asparagus or haricots verts, is a perfect accompaniment. Crispy\r\npotatoes are a splendid substitute for the polenta. - Similiar recipes

Swordfish Conserva with Creamy Polenta

This recipe was created by chef Lachlan Mackinnon Patterson of Frasca Food and Wine in Boulder, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.\r\n\r\nFor the polenta, chef Mackinnon Patterson recommends Anson Mills Rustic Coarse Polenta. - Similiar recipes

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