Creamy Parmesan Polenta
1 (18 Ounce) Package Polenta, Cut Into 1/2-Inch Cubes
1 Cup Chicken Broth
½ Cup Grated Parmesan Cheese
1 Teaspoon Ground Black Pepper
1 Dash Paprika
Step 1 Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
Step 2 Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture. 4 Servings; serve with Chicken Parmesan, or Chicken Piccata and a salad. KEEP SCROLLING
Fruit Upside-down Cake
1 ¼ Cups All-Purpose Flour
2 Teaspoons Baking Powder
¼ Teaspoon Salt
3 Tablespoons Good Butter
¼ Cup Brown Sugar
⅓ Cup Butter
1 Cup White Sugar
1 Teaspoon Real Vanilla Extract
¾ Cup Cream
3 Cups Blueberries OR Your Favorite Berries
Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.
Step 2 In the prepared pan, combine 3 tablespoons butter and brown sugar. Place pan inside the preheated oven until the butter melts and begins to bubble. Set aside. In a large bowl, cream together the 1/3 cup Butter and 1 cup white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the cream, mixing just until incorporated.
Step 3 Arrange Distribute the blueberries in the center and spread to outer edges. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving. Serves 8-10
Note: You may also used sliced canned peaches (drained), any canned fruit sliced and drained in a circle pattern, and/or mix with a center of your favorite berries or flavor profile. KEEP SCROLLNG
Pasta and Broccoli
3 Heads Fresh Broccoli, Cut Into Florets
½ Cup Olive Oil
3 Cloves Garlic, Minced
1 ½ Pounds Cavatelli Pasta (Or Your Favorite Pasta)
1 Teaspoon Kosher Salt
1 Teaspoon Crushed Red Pepper Flakes
1 Cup Mozzarella Cheese Shredded
2 Tablespoons Grated Parmesan Cheese
Step 1 In a large pot of boiling water, blanch broccoli for about 5 minutes. Drain, and set aside.
Step 2 Heat olive oil in a large skillet over medium heat. Saute garlic until lightly golden, being careful not to burn it. Add the broccoli. Saute, stirring occasionally, for about 10 minutes. Broccoli should be tender yet crisp to the bite.
Step 3 Meanwhile, cook cavatelli in a large pot of boiling salted water for 8 to 10 minutes, or until al dente. Drain, and place in a large serving bowl. Toss with the broccoli, mozzarella and season with salt and hot pepper flakes. Serve with Parmesan cheese, garlic toast and spring salad with Italian vinaigrette.