Food recipes
Toasted Polenta-Cheese Slices
Toasted Polenta-Cheese Slices Ingredients: cheese, fontina cheese, parmesan, hard spices, basil, dried water, bottled, generic cornmeal, degermed, unenriched, yellow water, bottled, generic salt, table nuts, pecans Di...
Toasted Polenta-Cheese Slices
Ingredients:
cheese, fontina
cheese, parmesan, hard
spices, basil, dried
water, bottled, generic
cornmeal, degermed, unenriched, yellow
water, bottled, generic
salt, table
nuts, pecans
Directions:
In small bowl, combine cheeses and basil; set aside.
In a saucepan, bring water to a boil.
In another bowl, stir together cornmeal, cold water and salt; mix well.
Slowly add cornmeal mixture to the boiling water, stirring constantly.
Cook and stir until mixture returns to a boil.
Reduce heat to low; cook until very thick, stirring occasionally.
Pour a third of the mixture into a greased 9x5x3 inch loaf pan.
Sprinkle with a third of the cheese mixture.
Repeat layers, finishing with a layer of cheese.
Cool for 1 hour; cover and chill overnight or for at least 6 hours.
Cut polenta into slices; broil until toasted and browned.
Top with pecans.
Ingredients:
cheese, fontina
cheese, parmesan, hard
spices, basil, dried
water, bottled, generic
cornmeal, degermed, unenriched, yellow
water, bottled, generic
salt, table
nuts, pecans
Directions:
In small bowl, combine cheeses and basil; set aside.
In a saucepan, bring water to a boil.
In another bowl, stir together cornmeal, cold water and salt; mix well.
Slowly add cornmeal mixture to the boiling water, stirring constantly.
Cook and stir until mixture returns to a boil.
Reduce heat to low; cook until very thick, stirring occasionally.
Pour a third of the mixture into a greased 9x5x3 inch loaf pan.
Sprinkle with a third of the cheese mixture.
Repeat layers, finishing with a layer of cheese.
Cool for 1 hour; cover and chill overnight or for at least 6 hours.
Cut polenta into slices; broil until toasted and browned.
Top with pecans.