Add polenta slices to skillet, not overcrowding. Saute on both sides till lightly browned. Set the first batch aside on a ...

Cut the polenta into 1-inch-thick slices. In a large non-stick skillet, melt butter in olive oil. Fry the polenta slices over moderate heat until golden brown and crisp, about 8 minutes per side.

This recipe has the creamy, smooth texture of polenta with the earthy flavors of sauteed mushrooms. Begin by cooking polenta ...

Polenta, the cornmeal-based Italian dish, is a culinary chameleon. It can be creamy and porridge-like, served at breakfast with eggs, or a sweet version with vanilla and brown sugar.

This highly flavorful steak is versatile enough to work for family-style dining as well as a party-worthy appetizer. It all comes down to the polenta. The dish starts by marinating thinly sliced ...

Place polenta slices on sheet and bake 20 minutes. Top each polenta round with a tomato slice; sprinkle with cheese. Bake 4-5 minutes longer or until cheese starts to melt.

Grill the polenta slices for 3 minutes per side, or until bold grill marks appear. Use a spatula to carefully transfer the slices to serving plates. 6. Grill the steak for 1 minute per side.

Thinly sliced and marinated, steak adds potent flavor Wed., July 14, 2010 Whether you want a dinner entree or a great party appetizer this flavorful grilled sirloin with polenta and sour cream ...

Lightly oil the grill as well as the Polenta, gently place the sliced Polenta on the grill, give it 4 - 5 minutes and turn it with a spatula, same side half turn to get those hash marks.

We have a weakness for mushrooms of all sorts: cultivated button, shiitake, portobello, oyster, cremini. You name it, we probably love it — atop steaks and burgers, in soups, stirred into pas… ...

Cut the polenta into 1-inch-thick slices. In a large non-stick skillet, melt butter in olive oil. Fry the polenta slices over moderate heat until golden brown and crisp, about 8 minutes per side.