2. Beat in butter and parmesan cheese. 3. Spread out on 11” x 7” x 2” pan. Chill. Cut into desired shapes (squares, triangles, rounds). 4. In a sauté pan, heat the butter or margarine, less if ...

For the roasted vegetables, you will want parsnips, carrots, beetroot, butternut squash, garlic, dried thyme, olive oil, and salt and pepper. For the polenta, you'll use milk, polenta, butter, ...

Next, you'll need polenta, water, salt, butter, and Parmesan cheese. From there, you'll just need Italian sausage and thyme -- if you want a little heat in your mushrooms, choose hot Italian sausage.

Add the garlic and thyme and sauté for one minute. Add the mushrooms and sauté for 2-3 minutes. Stir in the parsley. Transfer half of the mushroom mixture to a bowl. Add the polenta and hot ...

Brush both sides generously with olive oil, season with salt and pepper and sprinkle over thyme leaves ... Remove from the grill and sprinkle with parmesan. Return to the grill and, watching ...

Meanwhile, strain beans, discarding cooking liquid, garlic and thyme. Add beans and pasta to broth and simmer until flavors meld, about 3 minutes. Turn off heat, stir in ½ cup grated Parmesan and ...

Fine polenta (the instant of quick-cook variety) is the type most widely available in the UK. Ready-to-eat polenta is also available, sold in rubbery looking blocks. Polenta can be served hot ...

Polenta is ground cornmeal — you could also use panko crumbs (Japanese bread crumbs) or normal breadcrumbs instead — both give a crispy coating.

Polenta adds a lovely, crunchy texture, which is a wonderful contrast to the delicate scone. Enjoy with clotted or double cream for afternoon tea or as a freshly baked breakfast treat. Preheat ...