166. Skillet Corn Bread p.600

The recipe in The Book is identical to this one on Epicurious, but The Book adds a tablespoon of sugar to the corn bread.
The desire to make corn bread comes in waves for me. Six months will go by, and I won’t even think of it, then I’ll get the urge, and make it three [...]

19 May 2008 | Breads and Crackers, The Book | Comments Off
Tags: bake, baking soda, bread, butter, buttermilk, cast iron pan, corn bread, cornmeal, eggs, quick bread, salt, sugar

125. Chicken with Cornmeal Dumplings p.373

The recipe
I had The Book for a while before I started The Project, and this was one of the recipes I used regularly before The Book and I got serious. Making it again emphasized how much The Project has changed my cooking style. The biggest difference is that I actually read the recipe this time [...]

30 November 2007 | Poultry, The Book | Comments Off
Tags: baking powder, baking soda, butter, buttermilk, chicken, chicken stock, chives, comfort food, cornmeal, dumplings, flour, gravy, heavy cream, parsley, poach, shallots, Southern Food, vegetable oil, white wine

100. Creamy Parmesan Polenta p.265

No recipe for this one, but the proportions are the same as the Basic Polenta recipe, with butter and Parmigiano-Reggiano stirred in at the end.
I’m not really clear on why this recipe needed to be a recipe at all, it could easily have been some optional additions at the bottom of the Basic Polenta recipe. [...]

4 October 2007 | Grains and Beans, The Book | Comments Off
Tags: corn meal, cornmeal, parmesan, Parmigiano-Reggiano, polenta

80. Broiled Polenta with Tomato Sauce p.266

The recipe
This recipe uses The Book’s Basic Polenta recipe as it’s main ingredient. The basic polenta is a great no-fail staple recipe. Here it’s dressed up by stirring in some cheese, putting it under the broiler, and topping with a very simple tomato sauce.
I served this as part of a vegetarian dinner. It was nicely [...]

24 August 2007 | Grains and Beans, The Book | 2 Comments
Tags: cheddar, cheese, corn, corn meal, cornmeal, fontina, garlic, main dish, mozzarella, onion, parsley, polenta, tomato, vegetarian

36. Basic Polenta p.264

the recipe
The linked recipe differs from The Books version in the cooking directions. The linked version would have us standing there stirring the polenta for 40 minutes, which is enough to get me to give up on polenta forever. Fortunately The Book’s version is kinder, we’re only asked to stir 1 minute out of every [...]

3 May 2007 | Grains and Beans, The Book | 4 Comments
Tags: basic, cornmeal, polenta

27. Whole-Grain Pancakes p.646

Sorry, no recipe this time.
These were really really good pancakes. They’re made with whole wheat flour and cornmeal so they have a more grown up flavour and toothsome texture than than Aunt Jamima (not that I’d be caught dead making that stuff). They were kept light and fluffy by baking powder, and beaten egg whites. [...]

11 April 2007 | Breakfast and Brunch, The Book | 13 Comments
Tags: breakfast, cornmeal, maple syrup, oil, pancake