The popularity of polenta continues to grow throughout the world!
Polenta with Portabella Mushrooms, Steamed Asparagus, Roasted Red Peppers, and Parmagiano Reggiano. This dish is served with Sugo Arrabiata (photo not shown).
Polenta with Mushrooms and Roasted Red Peppers
Polenta With Pork, Mushrooms and Sugo Arrabbiata
Polenta with Fontina Cheese and Marinated Tomatoes
Polenta Rounds, Appetizer or Entree - Works Both Ways
We have established Polenta Recipes and History for individuals interested in becoming more familiar with Polenta.
Polenta with Portabella Mushrooms, Steamed Asparagus, Roasted Red Peppers, and Parmagiano Reggiano. This dish is served with Sugo Arrabiata (photo not shown).
Polenta with Mushrooms and Roasted Red Peppers
Polenta With Pork, Mushrooms and Sugo Arrabbiata
Polenta with Fontina Cheese and Marinated Tomatoes
Polenta Rounds, Appetizer or Entree - Works Both Ways
For the Polenta rounds, the center is topped with tomato sauce, mushrooms enhanced with beef broth & white wine, and Fontina Cheese. The two outside servings are topped with pesto, mushrooms and Fontina cheese. Asparagus spears serve as garnishes and complement the dish. The Polenta "rounds' were molded using "ramkin" dishes gently rubbed with olive oil to allow the shaped polenta to slide out of the dish without sticking.
We have established Polenta Recipes and History for individuals interested in becoming more familiar with Polenta.