Grilled polenta with cheese is indescribably delicious, simple and nutritious.
Three recipes for making a fast, easy and delicious breakfast, lunch, dinner or late-night snack.
Taste of Home’s 2011 Christmas Cookbook arrived in the mail this last week.
Rosemary Crusted Lamb Chops on White Beans with Sage
Creamy orange corn polenta topped with shallots and mushrooms that have been roasted until golden brown and aromatic, then topped with a sprinkling of gorgonzola and sun-dried tomato pieces.
A great idea for brunch with this polenta crust, roasted tomato quiche, with goat cheese and oregano pesto.
A vegan mushroom, polenta and vegan cheese dish can not get any better than this.
Honey, butter and rosemary coat the mixed nuts for honey roasted nuts with rosemary, before being roasted until golden brown and crisp.
These rosemary roasted potatoes are mind -blowing on your taste buds! Plump baby potatoes roasted with aromatic rosemary and garlic taste amazing!
Creamy grits made with a roasted poblano pepper and cheddar cheese.
Roasted rosemary rainbow carrots are the perfect side dish for any meal.
These Roasted Fingerling Potatoes with Rosemary and Lemon are delectably tender, with the earthy flavor of rosemary and bright punches of lemon infused throughout!
With the cooler temperatures arriving and the rainy season approaching, we are always up for a good piece of baked Polenta.
This Polenta carrot cake porridge needs 20 minutes only to be ready.
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