4. Scrape the polenta into the lined baking pan, pressing it into all four corners and smoothing the top with a spatula. Cool completely. Press a piece of plastic wrap directly onto the surface of the ...

Creamy soft grits with a medley of soft vegetables over it. Tender shrimp with a perfect sauce to go along. Here is my ...

It’s Thursday and that means we are back in Lynn Matava’s kitchen. Lynn is a Nutrition Educator with the University of ...

This pork ragu is delicious over a soft soupy polenta, but you can use wide noodles, such as pappardelle, tagliatelle or a tubular pasta. If you use any pasta, make sure it’s substantial enough ...

Continue whisking until the polenta thickens, reduce the heat and cook for 30–40 minutes. Add the butter and grated Parmesan, and allow to melt into the polenta. Slowly add the cream just before ...

Bring the water to a boil in a large saucepan. Slowly whisk in the polenta. Cover and cook over low heat, whisking often, until thickened, about 10 minutes. Stir in the butter and cheese ...

The ELT has all the makings of the classic bacon-lettuce-tomato sandwich but with eggplant "bacon," romaine lettuce, thyme-roasted tomatoes and vegan Parmesan spread on pita bread. Bursting with ...

Egg noodles, tuna, pimientos, and peas are blanketed in bright, briny tonnato sauce, then topped with Parmesan and crunchy potato chips before hitting the oven. Inspired by Minnesota hot dish ...