Get the latest Polenta recipes from Group Recipes. http://www.grouprecipes.com/tag/polenta This polenta dish incorporates two cheeses, cream and tomatoes for an extra rich flavor. These are perfect appetizers for a glass of wine. http://www.grouprecipes.com/60494/polenta-primavera.html Everyday polenta gets a formal topping with these Italian grilled vegetables by Menu. Red and golden peppers, meaty eggplant, and tender zucchini overflow on firm baked polenta in what is one of the simplest, but elegant, entrees of the season. http://www.grouprecipes.com/55681/baked-polenta-with-grilled-italian-vegetable-medely.html This is a quick nice meatless main course. Pairs great with a salad and some white whine. http://www.grouprecipes.com/54682/quick-and-easy-polenta-with-mushrooms-and-fontina.html Be sure the Polenta is very soft (almost pourable) when spreading it in the baking dish. If necessary, thin with a little hot water. It will firm up as it bakes. Serve with a green salad or as a side dish to roasted chicken or meat. This one is time consuming and done the old fashioned Italian way. I'm putting up another recipe for those busy Moms and Dads who don't have the time to stand in front of the stove stirring for an hour. :D http://www.grouprecipes.com/54681/polenta-with-mushrooms-and-fontina.html A gluten free, firm-polenta like bread made with chickpea flour for a delicious herb and garlic treat! http://www.grouprecipes.com/54144/panissa.html There was a time In Italy when wheat flour was scarce and expensive for many. This was certainly true during the Renaissance, but also during the 19th century and again during WW2. Since the discovery of the Americas a new, cheaper ingredient was available: maize flour (or corn meal, or polenta flour). A little wheat flour could be added to polenta flour and this would make the softest, most delicious bread. Adding a little sugar and raisins would produce a cake that was simply irresistible. With strawberries and a rum sauce, this 'poor cuisine' classic from Lazio, Tuscany and Umbria can today become a refined, well presented and well balanced dessert. http://www.grouprecipes.com/53006/tortino-di-polenta-con-fragole---italian-corn-meal-cakes-with-strawberries.html I love polenta, mushrooms and cheese. This is vegetarian comfort food I guess. Can't say much more except that I'm drooling all over my laptop keypad. Next time I'll get my bib on before I start browsing. From MSN Lifestyle. http://www.grouprecipes.com/47025/three-cheese-polenta-with-sauted-shiitakes.html Poblano peppers pack a good nutritional punch and pair well with the tang of blue cheese.Omit the ham for a vegetarian pepper. I made this up several months back and it was decadent. However, I wrote nothing down, so take the amounts of ingredients as a suggestion and enjoy. We made them twice in one week they were so tasty... http://www.grouprecipes.com/46241/blue-cheese-and-polenta-stuffed-poblano-peppers.html Sweet sausage, roasting in the oven with peppers, tomatoes and fennel, all served over creamy polenta - sounds good to me!! This one is from Campbells. http://www.grouprecipes.com/46222/italian-sausage-n-vegetable-roast.html I prepared some dijon mustard, thyme marinated pork tenderloin which I fried fast. I served it again with beans and bacon. http://www.grouprecipes.com/44449/polenta-with-champignon-sauce.html