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    You are in: Home / Cookbooks / Side Dishes (Polenta)
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    16 recipes in

    Side Dishes (Polenta)

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    From my recipe files

    Recipe #439697

    Recipe #440573

    Recipe #338738

    Recipe #254111

    Cooking Light. This looks so easy!

    Recipe #244786

    Cooking Light. Jan 2008. I think I would serve this as a side dish to grilled meats.

    Recipe #280687

    Cooking Light Jan 2008.

    Recipe #280958

    I have not tried these but they sound interesting. It was recommended that they are served with 'Instead of Ketchup'.

    Recipe #225310

    1 Reviews |  By Bergy

    Here's an alternative to deep fried hush puppies, try them you may even like them. You may double this recipe it works well.

    Recipe #16736

    1 Reviews |  By Rita~

    I came up with this to make for my Veal Osso Bucco recipe # 54107. This is so creamy smooth real comfort food! It's got a slight warming kick from the chipotle sauce. Polenta was known as a meal for the poor. Corn was introduced to the south of what is now Canton Ticino (the Italian part of Switzerland) in the beginning of the 17th century, which led to a change in the monotonous cuisine. But it took another 200 years before polenta became the staple dish of the area.

    Recipe #163992

    I fixed this easy dish for my dinner group and it was a hit! From Martha's "Food" cookbook

    Recipe #181953

    2 Reviews |  By Mrs B

    Polenta, or cornmeal, is a family favourite in Italy. Overnight chilling time is not included in the cooking time. Posted for Zaar World Tour 2005.

    Recipe #135815

    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 "Recipe #45131" (omitting only the last step). Alternately, you can make polenta to your liking, spreading it on a baking sheet while still hot in a 1/4" layer, and cool it in the fridge for an hour or until firm, then use a juice glass to cut small disks out of the polenta. I changed this recipe on 12/11/06 to reflect reviewers' feedback.

    Recipe #157219

    Comfort Food! Most polenta recipes (at least the ones I've seen) call for stove-top cooking and a lot of stirring. This recipe gives excellent results without all that. This recipe was adapted from one in the L.A. Times. Give credit to their Test-kitchen staff.

    Recipe #84268

    A great side dish! [From Better Homes & Gardens.]

    Recipe #158114

    From Cooking Light. Per 3/4 c. serving: 197 calories, 4.7 g fat, 10.1 g protein, 28.7 g carb, 3.2 g fiber, 14 mg cholesterol.

    Recipe #143597

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