That hungry feeling update
I must have missed something here because when I made the polenta it turned out like chowder even after extended baking. :-(
Easy Polenta with Tomato Sauce
Prep Time: 5 Minutes
Cook Time: 15 Minutes Ready In: 20 Minutes
Servings: 6
Ingredients:
2 cups milk
2 cups chicken stock
1 cup yellow cornmeal
1 cup Parmesan cheese
2 cups spaghetti sauce, or your favorite
recipe
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
2. In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
3. Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
4. Bake for 10 minutes in the preheated oven, or until sauce is bubbling.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 5/21/2009
Mexican Whole Wheat Flour Tortillas
Prep Time: 15 Minutes
Cook Time: 1 Minute Ready In: 1 Hour 36 Minutes
Servings: 18
"Mexican tortillas perfect for fajitas, quesadillas, Mexican pizzas, burritos, nachos. They freeze well. Just stuff them with anything you may have on hand! This recipe, I learned from watching my Mom in Mexico, however, nobody (not even my Mom) knows how much of every ingredient you are supposed to use, so I experimented with different amounts of ingredients and came up with this one, which is pretty good and not so loaded with fat. This is great to do with kids on the weekend, and something you can enjoy anytime!"
Ingredients:
1 cup all-purpose flour
4 cups whole wheat bread flour
1/2 cup shortening 2 teaspoons salt
1 1/2 cups boiling water
all-purpose flour for rolling
Directions:
1. In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
2. Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
3. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 5/21/2009
Easy Polenta with Tomato Sauce
Prep Time: 5 Minutes
Cook Time: 15 Minutes Ready In: 20 Minutes
Servings: 6
Ingredients:
2 cups milk
2 cups chicken stock
1 cup yellow cornmeal
1 cup Parmesan cheese
2 cups spaghetti sauce, or your favorite
recipe
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
2. In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
3. Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
4. Bake for 10 minutes in the preheated oven, or until sauce is bubbling.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 5/21/2009
Mexican Whole Wheat Flour Tortillas
Prep Time: 15 Minutes
Cook Time: 1 Minute Ready In: 1 Hour 36 Minutes
Servings: 18
"Mexican tortillas perfect for fajitas, quesadillas, Mexican pizzas, burritos, nachos. They freeze well. Just stuff them with anything you may have on hand! This recipe, I learned from watching my Mom in Mexico, however, nobody (not even my Mom) knows how much of every ingredient you are supposed to use, so I experimented with different amounts of ingredients and came up with this one, which is pretty good and not so loaded with fat. This is great to do with kids on the weekend, and something you can enjoy anytime!"
Ingredients:
1 cup all-purpose flour
4 cups whole wheat bread flour
1/2 cup shortening 2 teaspoons salt
1 1/2 cups boiling water
all-purpose flour for rolling
Directions:
1. In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
2. Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
3. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 5/21/2009
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