Blog Post & Recipe: Grilling: Potato Skins
The heat of the grill cooks the whole potatoes quickly, which then gets scooped out, leaving just a layer of flesh and the skin that crisps when put back on the grill.
Blog Post & Recipe: Polenta al Forno
In a shallow oven proof dish, add a layer of polenta followed by the spinach then the tomato sauce and the mozzarella. Add one more layer of polenta and top with the parmesan and a sprinkling of pepper.
Article & Recipe & Video: Taking the Fear Out of Polenta
The recipe link is to the left of the article.
The key to making the process easy is starting out with a slurry, a slush-like mixture of cornmeal and water that you whisk together before cooking. You then put the slurry over not-too-high heat, bring it to a boil, reduce it to a simmer and gradually add more water as needed to keep the mixture smooth and loose.
Recipe: Creamy Polenta with Parmesan and Sausage
No comments:
Post a Comment