Type what you have

Ingredients

• ✓ polenta
• chicken broth
• parmesan cheese
• black pepper
• paprika

Instructions

1. 1 Combine polenta and chicken broth in a saucepan over medium heat. Cook, stirring continuously, until polenta has broken down completely in broth, about 5 minutes.
2. 2 Remove from the heat. Stir in Parmesan cheese, pepper, and paprika.

By Keith Haney

Ingredients

• ✓ polenta
• water
• milk
• butter
• parmesan cheese
• basil
• salt
• black pepper
• butter
• tomato

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease an 8x8-inch baking dish.
2. 2 Heat water, milk, and 1 tablespoon butter in a saucepan over medium-high heat; bring to a boil. Stir in polenta with a wooden spoon until thickened, about 5 minutes. Off heat, stir in 1 cup Parmesan cheese and 1/2 chopped basil; season with salt and pepper. Transfer to the prepared baking dish; arrange 1 tablespoon chilled pieces butter over top.
3. 3 Bake in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from oven.
4. 4 Decoratively arrange tomato slices over top of polenta; sprinkle remaining 1/2 chopped basil over tomatoes, then sprinkle with remaining 1/2 cup Parmesan cheese.
5. 5 Return to oven; bake until tomatoes warm and Parmesan bubbly, 5 to 10 minutes.

By rjohl

Ingredients

• ✓ polenta
• olive oil
• eggplant
• zucchini
• onion
• green bell pepper
• cherry tomato
• kalamata olive
• garlic
• burgundy wine
• basil
• thyme
• oregano
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2. 2 Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
3. 3 Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
4. 4 Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.

By emzily23

Ingredients

• ✓ polenta
• vegetable broth
• water
• oat milk
• salt
• vegan white cheese
• vegan butter

Instructions

1. 1 Stir together vegetable broth, 1/2 cup water, oat milk, and salt in a saucepan over medium-high heat. Bring to a boil. Reduce heat to medium-low and sprinkle in polenta, stirring constantly. Continue stirring until polenta thickens, about 5 minutes.
2. 2 Reduce temperature to low and cook, stirring often, for about 10 minutes. Add vegan cheese and butter. Stir until smooth. Add remaining water, if necessary, to keep consistency velvety and smooth. Pour polenta onto an oiled plate and let stand a few minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ polenta
• milk
• chicken stock
• butter
• parmesan cheese
• parsley
• salt
• pepper
• vegetable oil

Instructions

1. 1 In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, and season with salt and pepper to taste. Spread polenta evenly over a cookie sheet, and refrigerate until cold.
2. 2 Transfer polenta to cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks.
3. 3 Heat oil in deep-fryer to 365 degrees F (185 degrees C). Fry polenta sticks in batches until crispy. Place on dry paper towels to drain.

By ALEC1967

Ingredients

• ✓ polenta
• water

Instructions

1. 1 Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.

By Allrecipes Member

Ingredients

• ✓ polenta
• marinara sauce
• pesto
• pine nut
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2-inch baking dish.
2. 2 Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over polenta. Spoon half of the sauce over polenta. Top with another layer of polenta and sauce.
3. 3 Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

By Fiffen

Ingredients

• ✓ polenta
• water
• salt
• butter
• parmigiano-reggiano cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps.
3. 3 Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. Cooking time will depend on the polenta grind.
4. 4 Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand for 5 minutes to thicken.
5. 5 Stir polenta and transfer to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

By John Mitzewich

Ingredients

• ✓ polenta
• cooking spray
• water
• salt
• butternut squash
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
2. 2 Pour water into the prepared dish; stir in polenta and salt.
3. 3 Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

By Nancy

Ingredients

• ✓ polenta
• water
• salt
• butter
• heavy cream
• parmigiano-reggiano cheese
• pecorino romano cheese

Instructions

1. 1 Whisk water, polenta, and salt together in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Porridge setting according to manufacturer's instructions; set timer for 10 minutes. Allow 5 to 10 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter and cream. Whisk until polenta is smooth and lump-free. Stir in Parmigiano-Reggiano and Pecorino Romano cheeses and whisk until melted and well combined.

By Kim's Cooking Now

Ingredients

• ✓ polenta
• water
• all-purpose flour
• whole wheat flour
• rye flour
• active dry yeast
• all-purpose flour
• whole wheat flour
• water
• sunflower seed
• flax seed
• salt
• honey
• flour
• cornmeal

Instructions

1. 1 Make the sponge: Stir warm water, flours (all-purpose flour, whole wheat, and rye), and yeast together in a large bowl until well combined. Cover the bowl with plastic wrap and let sit until bubbly and doubled in volume, 5 to 6 hours.
2. 2 Start the ciabatta: Stir all-purpose flour, whole wheat flour, water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let rise until doubled in volume, 10 hours to overnight.
3. 3 Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
4. 4 Scrape dough out of the bowl onto a lightly floured work surface; press down to remove air, then form into a smooth oval loaf. Place dough onto the prepared baking sheet. Dust top of loaf lightly with remaining 1/2 teaspoon all-purpose flour, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.
5. 5 Preheat the oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
6. 6 Remove plastic wrap from risen dough and mist the top of the dough with water.
7. 7 Bake in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.

By John Mitzewich

Ingredients

• ✓ polenta
• provolone cheese
• mozzarella cheese
• fontina cheese
• olive oil
• green bell pepper
• green onion
• garlic
• marinara sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square casserole dish. Mix together provolone and fontina cheeses in a bowl.
2. 2 Heat oil in a saucepan over medium-high heat. Stir in bell pepper, green onions, and garlic; cook until pepper softens, about 3 minutes. Pour in marinara sauce and simmer for 5 to 7 minutes, stirring occasionally.
3. 3 Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 of the cheese mixture, and spread a thin layer of sauce over the cheese. Repeat layers twice more. Top casserole with Parmesan cheese.
4. 4 Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

By DOCTOR KITTEN

Ingredients

• ✓ polenta
• water
• salt
• olive oil
• guanciale
• onion
• rosemary
• garlic
• romano bean
• tomato
• cheesecloth
• vegetable oil

Instructions

1. 1 Bring 3 cups of water to boil in a large pot. Add 1/2 teaspoon salt. Sprinkle in polenta, whisking constantly, to avoid lumps from forming. Reduce heat and simmer, stirring often, until polenta is creamy and no longer gritty, 15 to 20 minutes. Turn off the heat.
2. 2 While polenta is cooking, heat 1 teaspoon olive oil in a skillet. Add guanciale and saute until crispy. Add minced onion, garlic clove, and rosemary and cook until garlic is lightly browned and fragrant but not burned, about 1 minute. Remove and discard garlic clove. Stir in cranberry beans and tomatoes and simmer until thickened a bit, about 5 minutes.
3. 3 Fold bean mixture into polenta and mix well. Pour into a 9-inch square glass dish or silicone cake pan and allow to cool, about 30 minutes.
4. 4 Flip cooled polenta over and set out, covered with cheesecloth, to air-dry until most of the moisture has evaporated, 8 hours to overnight.
5. 5 Cut dried polenta into 2x3-inch rectangles.
6. 6 Heat a pan over medium-high heat and add 2 tablespoons oil. Add a few polenta rectangles to the hot oil and cook until brown and crisp, 3 to 4 minutes, without disturbing the calzagatti. Flip, and cook until brown and crisp on the other side. Remove and drain on paper towels. Continue with the rest of the calzagatti, adding more oil as necessary.

By Buckwheat Queen

Ingredients

• ✓ polenta
• cherry tomato
• basil
• garlic
• red wine
• salt
• water
• salt
• pecorino romano cheese
• butter
• zucchini
• cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
2. 2 Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.
3. 3 Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.
4. 4 Pour 1/2 of the polenta into the prepared casserole dish. Top with 1/2 of the sliced zucchini, overlapping slices slightly. Top zucchini with 1/2 of the marinara sauce, then sprinkle with 1/2 of the Italian-style cheese. Repeat layers one more time.
5. 5 Bake, covered, in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.

By Kim's Cooking Now

Ingredients

• ✓ polenta
• water
• kosher salt
• butter
• parmigiano-reggiano cheese
• ricotta cheese
• parmigiano-reggiano cheese
• mozzarella cheese
• kosher salt
• black pepper
• cayenne pepper
• egg
• parsley
• olive oil
• meat sauce
• parsley

Instructions

1. 1 Gather all ingredients
2. 2 Prepare polenta: Bring water and salt to a boil over high heat. Whisk polenta into the boiling water and continue whisking until it starts to thicken, about 1 minute.
3. 3 Reduce heat to medium-low and simmer, stirring often, until polenta is soft and has lost its grainy texture, 25 to 40 minutes.
4. 4 Remove polenta from the stove and quickly whisk in butter and Parmigiano-Reggiano cheese.
5. 5 Transfer polenta to a silicone baking liner (or oiled foil or parchment paper). Spread it out evenly almost to the edges into an 8x13-inch rectangle. Cover with plastic wrap and smooth out the top with your hands. Place a baking sheet on top and press slightly to further flatten.
6. 6 Slide the silicone liner and polenta onto the baking sheet and place in the refrigerator until firm, about 1 hour.
7. 7 Remove polenta from the refrigerator and cut, from one long edge to the other, into 8-inch long strips.
8. 8 Prepare filling: Stir ricotta, Parmigiano-Reggiano, mozzarella, salt, pepper, cayenne, egg, and parsley in a bowl until well combined.
9. 9 Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with 1 tablespoon oil. Place one strip of polenta into the bottom of the prepared loaf pan. Spread 1/3 of the filling on top as evenly as you can. Top with about 1 cup hot meat sauce.
10. 10 Repeat polenta-filling-sauce layers twice more. Place the last piece of polenta on top, then gently shake and tap the pan to settle the contents. Place the loaf pan on top of a sheet pan to catch any spills while baking. Loosely wrap the top of the loaf pan with foil, making sure it's not touching the polenta.
11. 11 Bake in the preheated oven until bubbly, about 1 hour. Remove from the oven, discard foil, and let rest for at least 15 minutes.
12. 12 Divide onto 6 plates. Garnish with parsley and serve with additional sauce.

By John Mitzewich

Ingredients

• ✓ polenta
• water
• cornstarch
• black pepper
• salt
• salt
• red wine
• vegetable broth
• water
• radicchio
• broccoli
• yeast extract
• miso paste
• shallot
• olive oil
• water
• porcini mushroom

Instructions

1. 1 Soak porcini in 2 cups boiling water for at least 10 minutes.
2. 2 At the same time, heat olive oil in a medium Dutch oven over medium heat. Add shallot and slowly saute until soft and juices have been released, 3 to 5 minutes.
3. 3 Remove porcini from the water and use a damp paper towel to remove any grit. Reserve soaking water.
4. 4 Add porcini to the Dutch oven with miso paste and yeast extract. Stir well and reduce heat to a simmer.
5. 5 Add broccoli; put floret heads facing down and stem pieces nestled in so they are touching the bottom of the pot. Layer radicchio slices evenly on top. Pour in wine without disturbing the vegetables. Cover and simmer, occasionally shaking the pan gently, for 10 minutes.
6. 6 Meanwhile, bring 2 cups water, vegetable broth, and salt to a boil. Sprinkle fistfuls of polenta into the boiling liquid while stirring constantly so clumps don't form. Continue to stir in polenta until completely added. Reduce heat to low and cook, stirring often, until polenta is thick and cooked through, about 10 minutes.
7. 7 Strain the reserved soaking water, twice if necessary, to remove any sediment.
8. 8 Pour 1/2 of the soaking water into the Dutch oven with the broccoli. Gently shake the pot and use a wooden spoon to carefully loosen the florets without breaking them apart. Gently fold vegetables over until coated with cooking sauce. Continue to simmer, uncovered, occasionally shaking the pot. Cook until broccoli is tender but still firm to the touch and radicchio is completely wilted. Season with salt and pepper.
9. 9 Pour polenta onto a lightly oiled polenta board and spread it evenly over the board. Use a slotted spoon to gently spoon vegetables over the polenta.
10. 10 Pour remaining soaking water into the Dutch oven and bring to a boil. Make a slurry with the remaining water and cornstarch; pour into the Dutch oven while whisking constantly. Cook until sauce has thickened, 2 to 3 minutes. Pour sauce over the broccoli and polenta or serve on the side.

By Buckwheat Queen

Ingredients

• ✓ polenta
• mozzarella cheese
• oregano
• italian seasoning
• sugar
• tomato paste
• tomato
• white wine
• garlic
• onion
• mushroom
• sweet sausage
• olive oil
• butter
• parmesan cheese
• milk
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine water and milk in a large saucepan with polenta. Bring to a boil over high heat; add Parmesan cheese and butter. Stir constantly until thickened, about 3 minutes. Pour polenta into a large, round casserole dish, filling about 1 inch deep.
3. 3 Heat olive oil in a medium nonstick skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, and garlic in the skillet until sausage is browned and crumbly, about 10 minutes. Add wine, tomatoes, tomato paste, sugar, Italian seasoning, and oregano; cook over medium heat for 30 minutes.
4. 4 Pour tomato sauce mixture over polenta. Top with mozzarella cheese.
5. 5 Bake in the preheated oven until golden, about 20 minutes.

By COOKINGQUEEN75

Ingredients

• ✓ polenta
• olive oil
• ripe olive
• mozzarella cheese

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place polenta rounds on a cutting board and brush both sides with extra-virgin olive oil. Transfer 1/2 of the rounds to the air fryer basket.
3. 3 Air-fry for 15 minutes. Using tongs, flip rounds over, and cook for 5 minutes more. Sprinkle 1/2 of the sliced olives over the polenta and top with 1/2 of the mozzarella cheese. Cook until cheese has melted, about 2 more minutes.
4. 4 Repeat with remaining half of polenta rounds, olives, and mozzarella cheese.

By Soup Loving Nicole

Ingredients

• ✓ polenta
• olive oil cooking spray
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Slice polenta into long, thin slices resembling french fries.
3. 3 Spray the bottom of the basket with cooking spray. Place 1/2 of the polenta fries in the basket and lightly mist the tops with cooking spray. Season with salt and pepper.
4. 4 Cook in the preheated air fryer for 10 minutes. Flip the fries with a spatula and cook until crispy, about 5 minutes longer. Transfer fries to a paper towel-lined plate. Repeat with remaining half of fries.

By Soup Loving Nicole

Ingredients

• ✓ polenta
• butter
• all-purpose flour
• baking powder
• sugar
• salt
• milk
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with some of the melted butter.
2. 2 Combine polenta, flour, baking powder, sugar, and salt in a bowl. Whisk milk, eggs, and remaining melted butter together in a second bowl. Add flour mixture and briefly stir batter until well combined. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until lightly browned, about 30 minutes.

By westcoastgirl

Ingredients

• ✓ polenta
• olive oil
• cajun seasoning
• salt

Instructions

1. 1 Preheat an air fryer to 356 degrees F (180 degrees C).
2. 2 Combine oil and Cajun seasoning in a small bowl. Brush seasoned oil onto the polenta wedges with a pastry brush. Sprinkle lightly with salt. Place the wedges into the bowl of the air fryer, overlapping slightly if needed.
3. 3 Cook in the preheated air fryer for 10 minutes. Flip carefully with a silicone spatula. Cook, shaking basket occasionally and using spatula if wedges stick, until crispy, 15 to 20 minutes more.

By Bren

Ingredients

• ✓ polenta
• milk
• water
• white sugar
• salt
• sour cream
• sugar
• blackberry jam

Instructions

1. 1 In a medium pan over high heat, bring to boil milk and water. Reduce heat to simmer liquid. Stirring constantly, pour in polenta in a thin, steady stream, breaking up any lumps that form. Stir in 2 tablespoons sugar and salt. Simmer, stirring often, until polenta is soft and creamy, about 30 minutes.
2. 2 In a small bowl, mix sour cream and 1 tablespoon sugar.
3. 3 Ladle polenta into bowls, and top with about 1 tablespoon of jam and a dollop of sweetened sour cream.

By mhurst86

Ingredients

• ✓ polenta
• water
• almond milk
• almond meal
• brown sugar
• vanilla extract
• mixed berry
• ground cinnamon

Instructions

1. 1 Bring water and almond milk to a boil in a medium saucepan. Add polenta and almond meal in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and stir porridge frequently until thick, about 15 minutes. Stir in brown sugar and vanilla extract.
2. 2 Ladle porridge into bowls and top with berries and a dash of cinnamon.

By EVELLINGSON

Ingredients

• ✓ polenta
• butter
• onion
• garlic
• chicken broth
• milk
• salt
• cheddar cheese
• parmesan cheese
• black pepper

Instructions

1. 1 Place butter, onion, and garlic in rice cooker; close lid and turn on cooker. Cook until onion is soft and translucent, stirring occasionally, 10 to 15 minutes. Add chicken broth, milk, polenta, and salt. Cover and cook on full cycle, stirring occasionally, until polenta has absorbed the liquid, about 20 minutes. Add Cheddar cheese, Parmesan cheese, and black pepper; stir until cheese is melted.

By Dan

Ingredients

• ✓ polenta
• chicken broth
• half-and-half
• grapeseed oil
• turkey sausage
• marinara sauce
• onion
• green bell pepper
• butter
• garlic salt
• red pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Combine chicken broth, polenta, and half-and-half in a medium-sized heat-resistant glass bowl, such as Pyrex®. Set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in grapeseed oil and allow to get hot. Add sausages and cook until brown, about 2 minutes per side. Pour in marinara sauce, onion, and bell pepper; mix to combine. Place a trivet into the pot and set the bowl of polenta on top of the trivet. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Whisk butter, garlic salt, red pepper, and Parmesan cheese into the polenta. Serve immediately.

By thedailygourmet

Ingredients

• ✓ polenta
• chicken stock
• half-and-half
• olive oil
• tomato
• red bell pepper
• sweet onion
• garlic
• oregano
• thyme
• ancho chile powder
• parmesan cheese
• shrimp

Instructions

1. 1 Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
2. 2 Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
3. 3 Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.

By Mary Young

Ingredients

• ✓ polenta
• pumpkin puree
• butter
• egg
• egg white
• brown sugar
• baking soda
• salt
• cinnamon
• nutmeg
• clove
• yogurt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
2. 2 In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
3. 3 Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
4. 4 Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.

By SASHENKA

Ingredients

• ✓ polenta
• butter
• sugar
• egg
• all-purpose flour
• baking powder
• rum
• lemon juice
• orange juice
• orange zest
• lemon zest
• orange juice
• orange marmalade

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and dust with flour.
2. 2 Combine butter and sugar in a bowl and beat with an electric mixer until light and creamy. Beat eggs in a separate bowl until light and foamy and mix into the butter-sugar mixture.
3. 3 Sift flour, polenta, and baking powder together. Fold into the batter. Stir in rum, lemon juice, orange juice, lemon zest, and orange zest. Pour batter into the prepared springform pan and level with a spatula.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cover top with aluminum foil if it starts browning too quickly.
5. 5 Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully onto a serving plate or cooling rack. Let cool completely.
6. 6 Stir orange juice and orange marmalade together in a saucepan. Heat over low heat until it has reduced to a thick sauce, 5 to 10 minutes. Slice cake and drizzle with orange sauce.

By friederike

Ingredients

• ✓ polenta
• milk
• water
• salt
• butter
• black pepper
• cheddar cheese

Instructions

1. 1 Combine milk, water, and kosher salt in a large pot over medium-high heat; bring to a boil. Gradually whisk polenta into boiling milk-water mixture. Reduce heat to low and cover. Simmer until creamy, about 20 minutes, lifting the lid and stirring every 3 to 4 minutes to prevent sticking.
2. 2 Remove the pot from heat. Stir in butter and pepper until incorporated. Gradually stir in cheese until melted. Serve hot.

By dadrules

Ingredients

• ✓ polenta
• baby bella mushroom
• olive oil
• balsamic vinegar
• thyme
• water
• half-and-half
• swiss cheese
• salt
• black pepper
• parmesan cheese
• half-and-half
• black truffle salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
3. 3 Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
4. 4 Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.
5. 5 Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
6. 6 Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.

By LauraF