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Recipe ingredients and directions:

White Beans with Sage

1 lb dry small white, or Great Northern beans

2 1/2 quarts water

1 large garlic clove, peeled

1 handful fresh sage leaves, or 1 teaspoon dried

coarse salt and pepper, to taste

fruity olive oil

Put beans, sage, water, garlic, and salt in a heavy cooking pot.

Cover and place over very low heat, so that it takes almost an hour

to bring to a boil. Once it comes to a boil, regulate the heat so

that the liquid barely simmers. The beans must not move around

during cooking as it will cause them to break up. The length of

time it takes the beans to cook depends upon their age, but count

on at least three hours (easy for me since I work at home). The

beans should retain their shape and be tender to the bite. Season

to taste. Have fruity olive oil on the side to drizzle on top.

Serves six to eight.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

WAGON TRAIN BEANS

1/4 lb. bacon

1 lb. lean ground beef

1/2 cup chopped onion

1/2 tsp. salt

1 lb can lima beans

1 lb can kidney beans

1 lb can pork and beans

1/2 cup catsup

2 Tbsp. vinegar

1 tsp. prepared mustard

Brown bacon, ground beef and onion. Mix all ingredients together

and place in a baking dish.Top with additional strips of bacon, if

desired. Bake at 300 degrees for 1 1/2 hours.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Two-Grain Pilaf

3/4 pound chicken breasts without skin

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup carrots, sliced

1 cup celery, sliced

1 cup yellow onions, diced

2 garlic cloves, minced

1/2 cup dry white wine

1 can chicken broth, 14.5oz fat free

1 can tomatoes, low sodium, undrained & chopped

1 cup water

1 teaspoon dried basil

2/3 cup wild rice

1/3 cup pearled barley, uncooked

Preheat oven to 350deg. Trim any fat from meat. Coat frying pan

or Dutch oven with cooking spray. Add chicken and cook until brown

on both sides. Remove from pan and set aside. Re-coat pan with

cooking spray and add carrots, celery, onion, and garlic to pan;

cook over medium heat for 5 minutes or until tender. Add wine,

scraping pan to loosen browned bits. Return meat to the Dutch

oven, or place meat and vegetables in a casserole. Add all remaining

ingredients, cover and cook 1 1/2 to 2 hours, until all liquids

are absorbed and rice is tender. Remove meat and shred with forks,

return to pan and serve.

NOTES : You can make a version of this recipe with beef shank.

Sliced mushrooms are also a great addition!

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Two Bean Pasta

300 g macaroni noodles

2 lg onions (red)

2 cloves garlic minced

2 Tbsp olive oil

4 cups beef broth

10 oz. garbanzo beans

10 oz dark red kidney beans

2 Tbsp tomato paste

1 Tbsp white vinegar

1 tsp chilli powder

2 Tbsp Ethiopian berbere

1 tsp crushed red peppers

1 tsp dried oregano

1 tsp dried basil leaves

In sauce pan saute onions and garlic and olive oil. Add broth blend

and spice, tomato paste and bring to boil. Boil 2 minutes. Stir

in cooked pasta. Return to boil. Boil 2-3 minutes.

Makes 5 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Trucker’s Beans

1-2 pounds ground beef

2 16-oz cans pork & beans

1 can kidney beans, drained

1 can butter beans, drained

1 can tomato soup or tomato puree

1 cup brown sugar

1 package Lipton Onion Soup Mix

1 teaspoon yellow mustard

Brown meat in 1/2 cup water. Mix all ingredients together in a

large casserole. Bake uncovered at 350 degrees F. until desired

consistency.

NOTE: This recipe was given to me by a friend, and I think it’s

excellent for cookouts or potluck suppers. I’ve seen similar

recipes entitled "Hobo Beans" and "Calico Beans". I used either

ground chuck or ground round instead of regular ground beef. I

prefer using tomato soup instead of tomato puree.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

SWEET & SOUR LENTILS

1/2 lb dried lentils

1/2 cup vegetable stock

1/3 cup apple cider

1/4 cup apple cider vinegar

1 1/2 tablespoons sugar

1 T. molasses

1/8 tsp. ground cloves

2 bay leaves

1 T. chopped scallions

dash (or more) cayenne

chopped fresh ginger, to taste

salt

Cook lentils in 3 c. stock or water.

Combine in small saucepan: stock, cider, vinegar, sweet stuff,

molasses, cloves, bay leaves, scallions, cayenne, ginger.

Bring to boil, boil 2 min. Combine with lentils and their cooking

liquid. Add salt, cook until hot and bubbling.

Serve with basmati rice.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Spicy Lentils

2 1/2 cups lentils

3 cups water

2 cups fat free chicken broth

2 Tablespoons minced onion

1/2 cup ketchup

1 Tablespoon vinegar

1 teaspoon dry mustard

16 ounce can tomato sauce

1 teaspoon Worcestershire sauce

1/2 cup molasses

2 Tablespoons brown sugar

1 teaspoon minced garlic

Preheat oven at 350: F. Rinse lentils. In large nonstick skillet

over high heat, combine broth, water and lentils. Bring to boil

and boil for 1 minute, stirring constantly. Reduce heat to low and

simmer for 30 minutes, stir occasionally. Add remaining ingredients;

stir to mix. Remove from heat and place in large nonstick baking

dish. Bake for 45 minutes. Serve hot. Makes 8 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Ceci

1 lb garbanzo beans

1/2 c unsalted butter

2 tbsp vegetable oil

1 tbsp garlic, minced

2 tbsp curry powder

1 tsp coriander

1/2 tsp cumin

1/2 tsp ginger

salt to taste

Soak, rinse, and cook chick peas. Do not allow beans to get too

soft. When tender but still firm, remove from heat and drain well.

Pat dry.

Preheat oven to 375F. Melt butter in medium-sized saucepan over

low heat. Add vegetable oil and garlic and allow to sit for 5

minutes, keeping warm.

Pour butter into large baking tray with sides. Spread dried chick

peas on tray. Bake 15 minutes, turning frequently, or until chick

peas are golden.

While chick peas are baking, combine spices and herbs. When chick

peas are done, remove from oven and sprinkle with herbs and spices

and toss to coat. Serve warm.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Spicy Tex-Mex Beans

1 lb. dried pinto beans, sorted, washed and drained

1/3 cup vegetable oil

2 medium tomatoes, chopped

1 large onion, chopped

1 bell pepper, chopped

4 large jalapeno peppers, diced

4 large garlic cloves, minced

3 Tbsp Texas-style chili powder

1 or 2 dried hot red peppers

1 tsp freshly ground black pepper

1 tsp salt

Put beans into a 6-quart stockpot and add enough cold water to

cover. Soak beans overnight. Drain beans thoroughly in a colander

and rinse once more. Return beans to stockpot and add enough cold

water to cover. Bring mixture to a boil over high heat. Reduce heat

to low and let beans simmer, uncovered, for about 2 to 2 1/2 hours,

until beans become just tender but not soft. Heat oil in a large

skillet over medium-high heat. Saute tomatoes, onion, bell pepper,

jalapenos and garlic together, stirring constantly until everything

is soft and well combined. Stir in chili powder and cook for 2

minutes more. Add tomato mixture, dried red peppers, black pepper

and salt to beans. Stir to mix well. If more liquid is needed, add

some water or beer, but do not let mixture become too liquid (it

should be very thick). Let beans continue to simmer uncovered for

30 minutes to 1 hour, stirring occasionally and adding a little

more liquid if needed. Taste and add more salt if needed, just

before serving. Serve hot. Makes ten to twelve servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Saleetah

1 c. water

2 c. precooked wheat kernels

1 stick cinnamon, or 1/4 t. ground cinnamon

1 T. whole anise seed

2 T. sugar

1/2 c. raisins

1/2 c. chopped pecans

Combine water, wheat kernels and spices in a pan. Simmer 5 to 10

minutes; remove from heat. Add sugar, raisins and pecans. Chill

or serve warm. Serves 6.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Red Beans

1 lb red beans

4 spiced smoked sausage, cut into wedges

2 medium white onions, chopped

i small bunch green onions, chopped

salt

dash of cayenne pepper

1 teaspoon of accent

Wash beans well. Add about four cups of water. Cook on medium

heat until done.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

San Fernando Beans

1 lb dried kidney or red beans

1/2 lb bulk pork sausage

1/2 cup brown sugar

2 cup sliced apples

4 medium onions, sliced

2 cloves garlic, chopped

1 1/2 cup tomato juice

2 tsp Worcestershire sauce

3 tsp salt

1/2 tsp black pepper

1/4 to 1 tsp chili powder

Wash beans and soak overnight in cold water. In the same water,

bring to hard boil. Cover and simmer, 1 – 2 hours. Drain beans

and keep warm. Combine all rest of ingredients in pan and mix

thoroughly (you don’t have to precook anything). Bring to a hard

boil. Mix in drained beans and simmer for 2 hours with a tight

fitting lid.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Red Beans

1 pound dry pinto beans or other dried red or pink beans

3 slices bacon

2 cups chopped onions

2 cloves garlic, finely minced

1 teaspoon ground cumin

Salt, to taste

Soak the beans overnight in water to cover. Or, to use a quick

method, cover the beans with water, bring to a boil and simmer 2

minutes. Remove from the heat and let stand 1 hour before proceeding

with recipe.

Cut the bacon into small bits and cook in a large kettle. When

cooked, add the onions and garlic and cook, stirring, until onions

are wilted.

Drain the beans and add them to kettle. Add cumin and salt. Add

water to cover the beans to the depth of one inch and bring to a

boil. Simmer at least 2 hours, or until beans are thoroughly tender,

adding more water during cooking if necessary.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Red Beans w/ Pecans, Saffron

1 small can red beans

pecan halves

dry red wine

saffron

oregano

thyme

black pepper

olive oil

garlic

Drain a small can of red beans. (Pintos may substitute.) Save

the juice in a small bowl and add a small amount of crumbled saffron

to it so it marinates. Not too much, you want the taste to be

subtle, not dominant.

Saute garlic in olive oil for a little bit, along with pecan halves

and some crushed red chiles.

Add the drained beans and cook so the flavors mingle. Add quite

a bit of oregano and less thyme and a pinch of black pepper. Add

some dry red wine, don’t be too shy.

Add in the saffron-flavored bean liquid and cook a few more minutes.

The consistency should be thin but not like soup.

Serve over whole wheat spaghetti. Brown rice might also work.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Maple Baked Pork and Beans

1 pound navy beans, soaked and drained

12 ounces salt pork

2 large white onions, finely diced

1/2 cup ketchup

1/3 cup pure maple syrup

1/4 cup packed dark brown sugar

3 teaspoons Dijon mustard

1/4 teaspoon cayenne pepper

2 whole cloves

1 cup boiling water

Preheat oven to 250 degrees.

Place beans in a large bean pot or flameproof casserole. Cut the

rind off the salt pork in one piece leaving a 1/2 inch of fat

attached; reserve. Cut remaining salt pork into strips about 1 1/2

X 3/4 X 3/8 inch. Blanch rind and strips in a large saucepan for

5 minutes to remove some of the salt. Drain and rinse well under

cold running water.

Add salt pork strips and all remaining ingredients, except rind,

to bean pot and mix well to combine. Lay pork rind on top, cover

tightly and bake 3 hours.

Remove rind, recover and continue to bake 3 – 5 hours longer, until

beans are tender and liquid has been reduced to a thick sauce.

Check occasionally during last few hours of baking and add additional

boiling water, if necessary, to prevent burning.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Pork & Beans

1/2 onion, chopped

2 15-oz cans pork & beans

1/2 tsp mustard powder

1/2 tsp Oriental chili paste ("Tuong ot toi Vietnam")

1 Tbsp black strap molasses

1 Tbsp brown sugar

1/2 tsp minced garlic

meat

Bacon grease or lard

Sautee the onions in the grease over low to medium heat. Add the pork

and beans and other ingredients and cook over medium heat for about 20

minutes, until thickened. Serve–makes one meal for approximately

three to four hungry people.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

LOW FAT ZUCCHINI POLENTA PIZZETTE

1 Tbs. extra virgin olive oil

2 large shallots, finely chopped, about 1/2 c.

2 medium zucchini, coarsely grated

1 tsp. dried basil

Salt and freshly ground pepper

9-inch square baked polenta (see below)

1/3 cup shredded part skim mozzarella cheese

Heat the oil in a heavy, medium skillet over medium high heat. Sauti the

shallots until soft, 5-6 minutes. Add the zucchini and basil and cook about 8

minutes, until the squash is bright green and the squash’s liquid has

evaporated. Season to taste with salt and pepper. Preheat the oven to 375 F.

Assemble the pizzette by placing the square of polenta on a cutting board. Cut

it vertically into sixteen 2 1/4 inch squares. Then, cut each square in half

horizontally, making 32 squares. Arrange the squares in one layer on baking

sheets, leaving a half-inch between squares. Sprinkle 2 teaspoons grated

mozzarella over each square. Cover with 1 tablespoon of the zucchini. Bake until

the polenta and topping are heated through and the cheese is melted, 6-8

minutes. Serve warm.

OVEN BAKED POLENTA

1 tablespoon extra virgin olive oil

1 cup polenta (not instant), or stone ground yellow cornmeal

4 cup boiling water

1 tsp. salt

Preheat the oven to 350 F. In a medium cast-iron or other heavy,

oven-proof skillet, heat the oil over medium high heat. With a

wooden spoon, mix in the polenta, stirring until it is coated with

oil and hot to the touch, about 5 minutes. Reduce the heat, if

necessary, to avoid browning. Turn off the heat. Stand back and

carefully whisk in the boiling water: The mixture will spatter.

When the polenta is smoothly blended, mix in the salt. Place the

polenta in the oven, uncovered. Bake 45 minutes, until it is thick

and slightly grainy but tender to the bite. Meanwhile, coat a 9-inch

square baking dish with non-stick spray or oil. Pour the hot polenta

into the pan, scraping as much as you can from the skillet. Smooth

the polenta with a moistened rubber spatula to make an even layer.

Set aside to cool.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Broiled Polenta with Winter Tomato Sauce

Yield: 4-6 servings

375 g polenta, made up as pack instructs

125 g Fontina cheese, grated

2 tablespoons olive oil

1 large onion, chopped

salt

1 clove garlic, chopped

1 800 g can tomatoes, including juice

1 tablespoon fresh parsley, chopped

Parmesan cheese

In a bowl stir together the warm polenta and Fontina until smooth.

Pour the polenta into a lightly oiled shallow 1.5 litre bowl and

cool.

In a large frying pan heat the oil over a moderately high heat

until hot but not smoking and saute the onion with salt to taste,

stirring, until golden and tender, about 10 minutes. Add the garlic

and saute, stirring, for 1 minute. Add the tomatoes with juice,

stirring to break up the tomatoes, and simmer, covered, for 30

minutes. Stir in the parsley. Keep the sauce warm.

Preheat the grill. Unmould the polenta onto a cutting board and

cut into 2 cm thick slices. Arrange the slices in one layer in a

lightly oiled shallow baking tin and brush the slices with additional

oil. Grill the polenta about 7-8 cm from the heat until the edges

are golden, about 5 minutes. Turn the polenta over and grill until

the edges are golden, about 3 minutes more. Arrange the polenta

on a platter and spoon the sauce over it. Serve the polenta with

Parmesan.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Sweet Potato Polenta

2 1/2 lb red garnet yams, cut in 1 inch pieces

1 3/4 cup polenta

5 1/2 cup vegetable stock

1 tsp salt

1 chipotle pepper, stemmed, seeded, chopped

3/4 cup yellow onion, finely chopped

1 1/2 tsp fresh garlic, minced

1/2 tsp fresh rosemary, minced

1 Tbsp olive oil

6 Tbsp honey

1/2 tsp salt

1/2 tsp pepper

2 cups corn kernels

1 pint salsa

Bring stock, chipotle, salt to a boil. Add yams, simmer until

tender. Strain yams, saving broth. Puree yams with 2 cups liquid.

In a medium saucepan, sauti onion, garlic, and rosemary in olive

oil for 2 minutes. Add remaining cooking liquid and yam puree.

Bring to a boil and whisk in polenta in a steady stream. Reduce

heat slightly, cook until polenta pulls away from sides of pan,

stirring constantly (20 minutes). Remove from heat. Stir in honey,

corn, season with salt, pepper. Pour into lightly oiled 13" X 9"

pan. Refrigerate. When firm, cut into squares. To reheat, place in

350 oven for 15 minutes. Serve with salsa.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Polenta with Butternut Squash

3 pounds butternut squash, halved lengthwise, seeded (or any yellow squash)

6 large garlic cloves, unpeeled

3 tablespoons olive oil

3/4 teaspoon dried rubbed sage

2 3/4 cups canned broth, water or white wine (or mixture)

1 3/4 cups water

1 1/2 teaspoons salt (reduce if broth is salted)

1 1/2 cups polenta

1 tablespoon minced fresh sage

3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)

Preheat oven to 375F.

Arrange squash, cut side up, in large roasting pan. Place garlic

cloves in squash cavities. Drizzle oil over. Sprinkle with dried

sage, salt and pepper.

Cover with foil and bake until squash is tender, about 1 hour 35

minutes.

Cool slightly. Peel squash and garlic. Transfer to processor and

puree.

Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy

large saucepan. Bring to boil. Gradually whisk in polenta.

Reduce heat to medium-low and cook until mixture is very thick and

creamy, stirring often, about 20 minutes. Stir in fresh sage and

3 cups squash puree (reserve any remaining puree for another use).

Cook until heated through, about 2 minutes. Stir in cheese.

Season to taste with salt and pepper.

Makes 6 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

SPINACH POLENTA

2 1/4 cups water

1 cup yellow cornmeal

1 cup cold water

dash hot pepper sauce

pinch salt

1 cup shredded mozzarella cheese

1/4 cup shredded fresh Parmesan cheese

10-oz package frozen spinach, drained and pressed

15-oz can chunky, spicy tomato sauce

In saucepan, bring the 2 1/4 cups water to boil. In bowl, combine

the cornmeal, 1 cup cold water, Tabasco, and salt. Slowly add to

boiling water, stirring constantly. Cook and stir until mixture

returns to boil; reduce heat. Cook 10 to 15 minutes more or until

very thick, stirring frequently.

Spray a 9" pie plate with no-stick spray. Pour half of the mixture

into pie plate; spread evenly. Sprinkle with mozzarella cheese

and half the Parmesan cheese. Top with the spinach. Spoon remaining

cornmeal mixture over top and spread evenly (add a little water if

you need to). Sprinkle with remaining Parmesan cheese. Cover and

refrigerate at least 4 hours or overnight until firm.

Bake in 400F oven 30-35 minutes or until golden and heated through.

Meanwhile, heat tomato sauce; spoon over polenta slices.

Serves 4.

The original recipe called for 3/4 cup chopped green pepper instead

of the spinach; that’s good too–but of course I used mixed colors

of the pepper.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Rosemary-Scented Polenta

(Serves 4)

3 cups water

3 cups vegetable broth

1/2 teaspoon crumbled rosemary

2 cups yellow cornmeal

1/2 cup chopped black olives

1/2 cup chopped sweet pepper

1 teaspoon olive oil (optional)

homemade or prepared tomato sauce

Coat a 9 x 13-inch rimmed baking pan with vegetable cooking spray.

Set aside.

In a large saucepan, combine water, broth, and rosemary. Heat to

a boil. Slowly whisk in cornmeal and cook about 20 minutes over

low heat, stirring constantly until thickened and bubbly. Stir in

olives and red pepper. Pour mixture into greased baking pan. Let

cool several hours or overnight.

Heat oven to 400F. Cut cooled polenta into 8 pieces. Leave in baking

pan. Brush with half of the olive oil. Bake 25 to 30 minutes,

turning once and brushing with remaining olive oil until golden

brown. Serve heated with tomato sauce.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Polenta w/Rosemary

1/2 c polenta

2 c water

1 T finely chopped fresh rosemary

2 Tblsp parmesan cheese

1 c fat free shredded mozzarella cheese

2 tsp salt

pepper to taste

Bring water to a boil and stir polenta in slowly. (If you’ve ever

made corn meal mush, you will recognize these instructions.) Stir

vigorously as mush begins to thicken. It is done cooking when it

begins to pull away from the sides of the kettle.

Stir in balance of ingredients quickly while polenta is very hot

and then spoon entire contents into pie plate, cake pan, pyrex

pans, or anything you have handy. The pan should be large enough

so that the mixture is about 3/4" thick. Refrigerate. Polenta

will become solid like a heavy cake that you can slice and lift

out of the pan. Keeps in refrigerator at least a week.

It’s good cold, however I really like to heat it up in a microwave

or better yet, broil or toast in a toaster oven until heated through

and maybe slightly browned.

Serve with meal as your starch, or have with fresh fruit, salad or

soup, and some crusty french bread as a light meal. Don’t worry

if you don’t like cornmeal mush. This tastes nothing like that.

Polenta is also a whole grain and very nutritionally recommended.

This recipe is extremely low in fat for those who are dieting.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Creamy Pumpkin Polenta

Serves 6

5 cups water or vegetable stock

1 tsp salt

1 1/3 cup corn meal

3/4 cup cooked (or canned) pumpkin

1/2 cup cream cheese (cut into small pieces)

1/2 tsp nutmeg

Bring water or stock and salt to boil. Reduce heat to a simmer.

Stir in pumpkin. slowly pour in corn meal while continuously

stirring. An easy way of doing this is to pick up handfulls of

cornmeals and let it run through your fingers in a very slow stream,

stirring constantly. If mixture gets too thick and impossible to

stir, add more boiling liquid. Once cornmeal has been added, stir

in the small pieces of cream cheese (a little at a time) until

cheese is completely melted and incorporated into the mixture.

Continue cooking and stirring for about twenty minutes. If you

don’t cook the polenta long enough, you won’t achieve the proper

creamy consistency. Continue to add additional liquid as necessary.

The proper consistency should be that of a thick Cream Of Wheat

Cereal. Your spoon should be able to stand straight up when stuck

in the middle and the mixture should pull away from the sides of

the pot.

NOTE–I use low-fat cream cheese…the family loves it. Pumpkin

is a nice twist!! Pumpkin Pie Spice is great too!

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Pasticcio Di Polenta (Cornmeal w/ Mushrooms)

Polenta

In top of double boiler, over direct heat, bring 1 quart water to

boil. Add: 1-1/4 teaspoons salt. Gradually let 1 cup yellow

cornmeal trickle into boiling water, stirring constantly.

When polenta becomes thick, place pan in bottom of double boiler.

Cover and cook over hot water for 2 hours. Pour into a loaf-shaped

baking dish and chill overnight.

Pasticcio

Preheat oven to moderate (350 degrees). Turn out chilled loaf of

polenta and slice it in 3 horizontal layers.

Butter the baking dish and sprinkle it with: 2 tablespoons bread

crumbs. Place a sliced layer of polenta on bottom of dish. Dot

with: 1 tablespoon butter. Cover with: 1/2 cup sliced mushroom

caps and 3 tablespoons cream. Sprinkle with: 1 tablespoon grated

Parmesan cheese. Put second sice of polenta on top. Repeat step

4.

Put last layer on top. Dot with: 1 tablespoon butter and sprinkle

with: 1 tablespoon Parmesan cheese. Cover and bake 1-1/2 hours in

the moderate overn

Note: Polenta is delicious if allowed to chill in a jelly-roll

pan. When cool, turn it out and cut into 2 inch strips or squares

and fry in hot fat.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Grilled Polenta with Garlic, Tomato, and Mushroom Sauce

1/2 box instant polenta

water

olive oil

3 garlic cloves, minced

2/3 cup onion, choppes

1/2 lb. mushrooms, sliced

4-5 roma tomatoes, peeled, seeded, and chopped

red pepper flakes, to taste

fresh oregano, to taste

1/2 cup white wine

parmesan cheese curls

Make basic polenta according to the package directions and pour

into a greased pan to set up. Judge the size of the pan in regard

to the desired thickness of the polenta. Set aside.

Place 2-3 T. good olive oil in a heated skillet. Add garlic and

cook for 1 minute. Add onions and cook till translucent then add

mushrooms and tomatoes. Stir well and cook 3-4 minutes. Add

seasonings and white wine. Stir gently and simmer until the liquid

is reduced by half or more

Meanwhile, heat up a griddle or skillet. Add 1-2 T. olive oil and

fry the polenta pieces until golden brown on each side.

To serve: Arrange polenta on plate. (I cut it triangles and placed

them down the middle of the plate, overlapping) Spoon sauce over

the top. Sprinkle with Parmesan curls (Slice along edge of Parmesan

using a vegetable peeler.)

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Herbed Polenta

1 cup assorted fresh herb leaves (mint, tarragon, parsley and basil)

1/4 cup plus 2 Tbsp corn oil

3 1/4 cup water

1 cup yellow cornmeal

1/3 cup whipping cream

cayenne pepper

Bring small pot of water to boil. Add herbs and blanch 5 seconds.

Drain. Refresh under cold water and drain. Place herbs and oil in

blender and puree. Cover; chill. (Can be made 1 day ahead.)

Bring water to boil in heavy medium saucepan over medium heat.

Gradually whisk in cornmeal. Cook until thickened, stirring often,

about 5 minutes. Add cream. Stir in 1/4 cup herb puree. Season

polenta with salt and cayenne.

Serves: 4

Category: Bean Cereals Recipes

Recipe ingredients and directions:

GORGONZOLA POLENTA WITH FRESH PORCINI

3 tablespoons unsalted butter

1/2 pound fresh porcini mushrooms, wiped clean and cut into 1/2" slices

1 garlic clove, chopped

1/2 cup water

1 tablespoon chopped fresh parsley leaves

1 teaspoon fresh lemon juice

1/4 pound Gorgonzola cheese, cut into 1/2-inch pieces (about 3/4 cup)

1 recipe basic polenta, kept warm

fresh parsley sprigs

In a skillet heat butter over moderate heat until foam subsides

and brown mushrooms with salt to taste, stirring occasionally. Add

garlic and cook, stirring, 1 minute. Add water and simmer, covered,

5 minutes, or until mushrooms are tender. Remove lid and simmer

mixture 3 minutes, or until liquid reduces slightly. Stir in parsley

and lemon juice and keep warm.

Stir 1/2 cup Gorgonzola into warm polenta until smooth. Divide

polenta among 4 plates and spoon mushroom mixture on top. Tear

remaining Gorgonzola into small pieces and sprinkle over each

serving.

Garnish polenta with parsley.

Category: Bean Cereals Recipes