I must admit I'm not the biggest pancake person, but this recipe for blueberry-cornmeal griddle cakes, which comes courtesy of the Lake Austin Spa Resort in Texas, made me a total convert. There's something about the rustic cornmeal texture and the spicy-sweet chili honey that keeps me intrigued. Want to re-create a spa breakfast in your home? Read on.
In San Francisco, plenty of ethnic street food specialties have come to the forefront, thanks to the proliferation of food trucks. The arepa is one that's gotten a lot of recent publicity.
The cornmeal flatbreads known as arepas are native to the countries of Colombia and Venezuela (although they are also found elsewhere, such as in Panama). They're made of ground corn, water, and salt, either grilled, baked, or fried, and then stuffed with a filling.
Arepa fillings vary widely depending on region and circumstance, but may include chicken and avocado, cheese and pulled meat, beans, plantains, or eggs. Have you ever tried arepas?
Source: Flickr User arnold | inuyaki
I love ordering dishes that are served with polenta when I'm dining at Italian restaurants. However, the one time I tried to make polenta at home several years ago, it ended up a mushy flavorless disaster. Since then, I've avoided cooking polenta.
But, I hate limiting myself in the kitchen, so recently I decided to get over my fear. I looked to Alton Brown for guidance, and it turns out he has an easy, almost foolproof recipe that doesn't require standing over the stove for an hour. The polenta is baked in the oven and seasoned with sautéed red onions and parmesan cheese.
This dessert isn't necessarily light in the "lite" sense, but with its delicate glaze and perky lemon profile, it's a bright and buoyant counterbalance to all the chocolate holiday confections. With some Meyer lemons from a friend's tree, I made this lemon cornmeal cake as an epilogue to Christmas, and it was unintimidating yet delightfully different.
Remembering another recipe I've been wanting to make for a polenta cake, I decided to take the Mediterranean inspiration and substitute olive oil for the butter, which gave the cake a rich, but exotic flavor. Though I planned to infuse the glaze with rosemary, I ran out of time, but still used a sprig as a festive garnish. Get the recipe when you read more
Serving fish lightly fried is a great way to introduce nonfish lovers to the pleasures of the sea. The technique is familiar — who hasn't had fried chicken?! — and the texture is ideal because it's both crunchy and soft.
This recipe takes fried catfish fillets and makes them even more accessible by slathering them with a quick Russian dressing and sticking them in between two pieces of toasted bread. It's a crisp and filling sandwich that makes a well-rounded meal. To check out the recipe, read more
Hand me any soup with dumplings, and I'll devour it; I simply love them that much. Not quite bread, not quite noodle, dumplings are the perfect chewy bite of comfort — especially when served with a myriad of different vegetables.
Aside from the slow cooker doing all the work, and the delectable dumpling aspect, the beauty of this dish is its versatility: substitute zucchini for green beans, or fresh, in-season morels for cremini mushrooms. To make a variation that you love in your slow cooker, read more
With its thick pudding-like batter and beautiful jeweled plums, this plum cornmeal cake sounds like the perfect way to sendoff summer. - Dessert First
Polenta is made out of course or finely ground yellow or white cornmeal. It was formerly known as a peasant food, but now has become rather an upscale meal. Many restaurants are serving it, and you can also find pre-made polenta in grocery stores.
Depending on how it's prepared, polenta can range from a spoonable mush like corn grits, to a thicker pancake-type consistency that is often grilled.
Cornmeal is an excellent source of iron, magnesium, phosphorus, zinc, copper, thiamine (Vitamin B1), riboflavin (Vitamin B2), niacin (Vitamin B3) and Vitamin B6. With all this goodness, it's definitely good for you.
My favorite kind of polenta is the thicker kind because, similarly to pasta, it has a pretty bland flavor, so you can flavor it up in millions of ways.
Want to know how I make it? Then read more
Last week I ended up grabbing a quick slice of pizza at a small hole-in-the-wall joint. Although the pizza wasn't fantastic, it stood out because the crust was coated in cornmeal. Ever since then, I have been craving a cornmeal crust pizza and decided to go ahead and make my own. Since the last few weeks have been pretty sweets heavy, I figured this savory treat would make for a nice change of pace. To see step-by-step pictures and a recipe for a super tasty cornmeal dough pizza, read more