This quick side dish is cooked in the Instant Pot®. Feel free to add in Parmesan cheese if desired, but it's amazing on its own! I don't add salt or pepper, as the ingredients seem to have enough flavor...
Author: thedailygourmet
Creamy polenta without any animal products. Serve this for a savory accompaniment to your meals. Polenta goes very well with tomato-based dishes, beans, and sauteed mushrooms.
Author: Buckwheat Queen
This colorful quinoa dish is easy to cook, and my toddler loves it!
Author: CHEESEWEASEL
You've got to try this! It converts any SPAM® or grits-haters that may be lurking in your house. Put this together the night before, and sleep in late!
Author: MRS PAYSON
Polenta, a staple of Northern Italian cuisine, is traditionally made by adding cornmeal to boiling salted water and stirring with a wooden spoon until your biceps aches! You can achieve the same results...
Author: Kim's Cooking Now
Creamy polenta is seasoned with Parmesan and rosemary -- delicious served with osso buco (braised lamb or veal shanks). This is excellent without the rosemary if you don't care for the flavor.
Author: food-dancer
Directly from the mountains surrounding Bergamo in Northern Italy, cornmeal polenta and ground buckwheat mix with buttery Taleggio cheese. Served piping hot with grilled radicchio, this is found on lunch...
Author: Buckwheat Queen
Ground turkey, beans, polenta, and just the right seasonings make this dish amazing! My family devours this time and time again. I love the way the polenta makes a crust! Soooo good. I can't remember where...
Author: JO'Neil
Quinoa is a great alternative to rice - it's lighter, and cooks in about half the time.
Author: sal
The USDA recommends making half your grains whole, but I say go all in!
Author: HurdBird
These grits are fast to make and combine cream cheese and Cheddar cheese. A touch of truffle salt elevates these grits an extra notch. Serve as a side dish for seafood or sausage.
Author: thedailygourmet
This is my favorite way to make grits. So simple! Just a little prep work and then let the slow cooker turn your grits into a delicious, smooth base for any dish. Season as you wish with cheese, bacon,...
Author: Chanteuse1986
It's a great day when my mom serves up this Southern specialty! Cooked grits are combined with seasonings, cheese, and eggs, then baked. The eggs are the secret to light fluffy grits that melt in your...
Author: SARA LEE
I blundered into this delicious mix of ingredients while trying to use up leftover vegetables in the fridge. Even friends who 'don't like vegetarian cooking' have enjoyed it. I like the slightly bitter...
Author: plaidpenguin
A delicious medley of hot Italian sausage and peppers is spooned over creamy Parmesan polenta in this satisfying weeknight recipe.
Author: Julie Hubert
Vegan chorizo substitute made with quinoa. Works well in chili, tacos, tofu scrambles, burritos or any recipe calling for chorizo.
Author: KCChefDon
This was my first attempt at polenta. I like it, but it is my mother Sandie who truly loves it. We always eat it with homemade blackberry jam on the weekends. You can substitute your favorite jam. Top...
Author: mhurst86
A friend of mine made this for a Mardi Gras dinner. It was so delicious, I just had to have the recipe.
Author: Irene
A super-easy, sweet side dish that goes great with fish, shrimp, or light chicken dishes.
Author: BETHGRANN
This quinoa dish goes extremely well with fish. I bake the fish with kumquats as well. Try it with multi-colored quinoa.
Author: JCL
Slightly spicy shrimp are served over creamy grits. Serve this with collard greens on the side...yummmm.
Author: WSBLEND
My Cuban suegra taught me how to make a sofrito. I used this same process (without tomatoes and plus a carrot) to enhance millet. Serve warm or cold.
Author: asjlachuk
An easy fragrant and flavorful couscous with rhubarb and dried apricots. If you use vegetable broth it can be made vegetarian.
Author: Sabrina Alaimo
A perfect side dish for chicken dishes, or a nice little appetizer. Don't forget some marinara to go with.
Author: Ryan
Tasty, wholesome, and makes my kitchen smell great! Works as a side dish next to chicken or steak, or as the main event for a meatless meal.
Author: Samantha
I have tried a number of shrimp and grits recipes, but have not found one I really like. So I decided to experiment a bit and created a simple but delicious recipe that will surely please the taste buds....
Author: NOLAMom
A light side dish of quinoa and blanched kale, made extra-savory by seasoning it with Creole seasoning. Be sure to use Tony Chachere's Original Creole Seasoning®--there is nothing as delicious!
Author: Always Cooking Up Something
Great as a flavorful side dish or as a base of a meal if you add chicken, shrimp, or tofu.
Author: nmpaul
The traditional Arborio rice is replaced with farro in this risotto recipe made in the Instant Pot®.
Author: thedailygourmet
Pre-made polenta, Cajun seasoning, olive oil, and a little salt are all you need for these crispy polenta fries. They are great right out of the oven but also good cold. Polenta fries are a healthier alternative...
Author: Bren
What's more Southern than grits? My own version of a dish that is a house specialty at a restaurant in the Florida Panhandle. I've tweaked the original recipe, and I think this version is even better than...
Author: Aggie
This is a recipe my Alabama mama taught me, who picked it up when she lived in New Orleans. I make it for my family in Oregon and they love it too! This is a traditional Christmas dish for our family,...
Author: tiffanyviolin
Baked polenta casserole with Fontina cheese and tomato sauce. Even meat lovers will love this yummy vegetarian dish.
Author: Gramzie's kitchen
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth...
Author: Chef John
This is a Charleston, South Carolina recipe. It is a combination of all the best recipes I have seen, and similar to a dish that is served in a popular Downtown Charleston restaurant.
Author: kit kat zebb
The number one food in the Dutch Antilles, funchi is eaten as a source of carbohydrates at dinner.
Author: Linda
If you love shrimp and grits you will thoroughly enjoy this new take on a Crescent City Classic used at the storied Commander's Place Restaurant in New Orleans.
Author: Natasha
A classic African dish which can be served as an accompaniment to dishes such as Egusi Soup. Traditionally this dish is eaten communally using the hands. A small amount is rolled in the hand, then dipped...
Author: Forgemaster
I learned how to make Spanish rice at a Mexican restaurant where I worked part-time years ago. Here, we're substituting the 'ancient' grain of farro for the rice, and I think it's even easier to cook perfectly...
Author: Chef John
Try this tasty fried alternative to plain grits as a great side dish. Serve plain or with syrup or honey.
Author: Brent Estes
Take the health benefits of quinoa and override them with a ton of cheese. You won't regret it!
Author: Dezzie
I love grits, which is strange since I was raised in Wisconsin. My husband on the other hand hates them and he was raised in the south. He however loves these garlicky, cheesy grits. This is a great dish...
Author: Maggie Lynch
Delicious curry dish that is sure to satisfy. If you like your curries spicy, feel free to add crushed red pepper or ground cayenne to taste.
Author: rtyoumans
Lasagna noodles are replaced with layers of creamy polenta in this vegetarian lasagna that tastes even better as leftovers.
Author: LauraF
A delicious, healthy, and easy-to-bake lasagna that substitutes polenta for pasta, topped with homemade sauce!
Author: chickuh4u
When we had our restaurant, one of our specials on Thursday night was polenta and chicken. We always had polenta left over and Dad would complain about the waste. I came up with this idea and boy did it...
Author: Mary-Anne
Classic Carolina Shrimp and Grits! Serve with lemon wedges.
Author: Matt