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Looking for a great little side dish or a yummy topper to a summertime salad? I’ve got you covered.
In a large pot, add chicken stock, sea salt, and pepper. Once boiling, add polenta and grated Parmesan cheese. Stir well and let this mixture simmer about 30 minutes. Use a long handled spoon because mixture will pop and bubble. Stir frequently to prevent sticking and burning. This mixture will be really thick.
Oil a 9 x 13 baking dish. Once polenta is done cooking, pour polenta into baking dish and let set up about 10 minutes.
Once mixture is firm and set, use a biscuit cutter to cut out polenta.
In a cast iron skillet, add olive oil. Place the polenta cakes into skillet and top with shredded Parmesan cheese. Let brown about 3 minutes per side. Flip and add cheese to the remaining sides.
Enjoy over greens or as a side dish with chicken or pork.
Note: I love Bob’s Red Mill Polenta. It is my personal favorite.
My immersion blender came with a small bowl and attachment that allows it to work like a food processor. I love it. It is great for small quantities such as this margarine rub for corn. I had a smidgeon of the mixture left over and used it on a grilled cheese sandwich. Yum!
When I made this dish I originally had a run-of-the-mill stewed lentil thing in mind. Then I just let my imagination run wild, grabbing whatever sounded good from my fridge and pantry. With ingredients like pomegranate molasses, cumin, smoked paprika, and fresh mint, it ended up tasting like a Middle Eastern version of baked beans. Savory, smoky, and complex-flavored with an underlying hint of sweetness, the sauce is killer.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!