This recipe was entered in our We ♥ Local Cornmeal recipe contest by Carrie Putscher. Carrie says,"This recipe focuses on local Vermont ingredients in the form of cornmeal, eggs, butter, maple sugar, and cranberries." Yum!
This recipe was entered in our We ♥ Local Cornmeal recipe contest by Anna Mays. Anna says,"Comforting, creamy Parmesan polenta is a dressed up in this recipe with sauteed wild mushrooms and porcini, simmered in a rich butter, soy and mushroom stock sauce. The umami flavor of the sauce brings out the sweetness of the corn. For polenta to lose its hard, gritty texture and turn creamy, enough water must penetrate the corn’s cell walls that the starch granules within swell and burst (or “gelatinize”). Similar to the preparation of dried beans, baking soda is added to the cooking liquid to reduce the time it takes for gelatinization to occur, thus shortening cooking time and making the polenta more creamy. Enjoy with a generous mound of mushrooms and sauce; a fun twist on a classic winter comfort food."
This recipe was entered in our We ♥ Local Cornmeal recipe contest by Lindsey Leichthammer.
This recipe was entered in our We ♥ Local Cornmeal recipe contest by Pamela Jacobs. Pamela says,"This recipe was inspired by an experience as a Reading Mentor. My little mentee from Shelburne Community School picked "Carnival at Candelight" by Mary Pope Osburne as the first book we read together. It takes place in Venice, Italy. It made me want to learn more about the area and especially its local cuisine. Zaletti cookies have a lovely subtle lemon & cornmeal flavor. The golden raisins make a sweet surprise."
This recipe was entered in our We ♥ Local Cornmeal recipe contest by Scott Collins. Scott says, "You can make this anytime of the year and change the fruit as the seasons change. You can really make most of it with local ingredients!"
This is a fantastic dish to serve at a party; just double (or triple) the recipe and use a wider bowl or small casserole dish. The crunchy jicama, sweet mango and creamy avocado are a delicious topping for tostadas and quesadillas, too.
Few things are more satisfying than a big bowl of pho, served hot. This quick-to-make version takes the broth out of the realm of “weekend project” into “weeknight meal.” Set out bowls of chopped peanuts, shredded or quick-pickled daikon and Sriracha or hoisin sauce so your guests can customize their pho.
This simple salad is a great lunch, and the soft, salty salmon pairs perfectly with crisp greens and creamy dressing. You can use fat-free yogurt and low-fat mayo if you want to keep the fat content low, or full-fat, for a richer dressing. If you want to snip some fresh dill over the salmon, that would be lovely, too.
Spread this light, fresh pesto on a prepared pizza crust and top with goat cheese before baking or broiling, and cut in small triangles for a seasonal appetizer. Add halved cherry tomatoes and snips of fresh herbs or garlic scapes if you like.