Category: Recipes

Cheesy Polenta

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Polenta is a Northern Italian dish. The main ingredient is corn meal. It doesn’t matter if it is fine or course.  Before American corn was brought over to Europe, they used Barley.

A great read is found at How to Make Polenta – The real rules

At Chefsville, there are times we want to introduce people to new concepts using basic cooking techniques. This is one of those recipes because polenta is a great platform and offers the cook a great opportunity for creative variations.

This simple recipe has been done by thousands of kids in the DFW area, and almost everyone loved it. This is also a great recipe if kids have texture acceptance problems. By focusing on the taste we have found that kids begin to become familiar and less sensitive to the texture.

Polenta can be put into a mold (circular or rectangular) and then cooled. Once cooled, cut into your favorite shapes. Then pan fry using a non-stick skillet and some olive oil until polenta pieces are brown. Turn over and cook the other side until brown.

Top with your favorite tomato sauce and mozzarella cheese. Be creative. Polenta, either soft or fried or baked (400 degree F – 30 minutes) will be a delight. Top with your favorite stew or sloppy joe or sweet-n-sour meatballs or baked vegetables. I’m getting hungry. This warm and comforting dish will become one of your family favorites.

Cheesy Polenta

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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Main Dish, Side
Cuisine Italian, Vegetarian
Servings 8 people

Ingredients
  

  • 6 cups water
  • 1 1/2 teaspoons salt plus extra for seasoning
  • 1 1/2 cups yellow cornmeal or polenta
  • 1 cup freshly grated Parmesan or Cheddar Cheese
  • 1 cup whole milk at room temperature
  • 8 tablespoons unsalted butter at room temperature, cut into 1/2-inch pieces, 1 stick
  • 1/3 cup chopped fresh flat-leaf parsley or chives or thyme
  • 1 teaspoon freshly ground black pepper

Instructions
 

  • Bring the water to a boil in a large, heavy pot.
  • Add the salt. Gradually whisk in the cornmeal.
  • Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 12 to 17 minutes.
  • Remove the pot from the heat.
  • Add the cheese, milk, butter, and parsley.
  • Stir until the butter and cheese have melted.
  • Season with salt and pepper, to taste.
  • Transfer the polenta to a bowl and serve.

Notes

Tools Necessary-
  • Medium sized pot
  • Measuring Cups
  • Serving Bowl
  • Wooden Spoon or spatula
  • Whisk
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Mac N Cheese with Bacon

Mac & Cheese with Bacon

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Mac N Cheese with Bacon

Mac & Cheese with Bacon

Our 4th president, Thomas Jefferson invented Mac N Cheese. He made a pasta extruder that helped make macaroni. Back then, in the 1700s, macaroni was long and flat. So you would get only 6 per serving. Every-time I celebrate Thomas Jefferson, I eat a version of Mac N Cheese. This one has bacon to really perk it up. If your family eats bacon, then this is a great recipe for you.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish, Side
Cuisine American
Servings 8 people

Ingredients
  

  • 2 tablespoons butter unsalted
  • 3 tablespoons olive oil
  • 3 slices bacon diced
  • 1/2 pound pasta any shape that is fun
  • 1/2 white onion diced
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 1 garlic clove chopped
  • 1 quart whole milk scalded
  • 1 cup white bread crumbs
  • 3 tablespoons freshly chopped parsley
  • 2 teaspoons Kosher salt
  • 8 ounces extra-sharp Cheddar shredded (2 cups)

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Heat the butter and 2 tablespoons of olive oil in a large (12-inch) sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Set aside.
  • Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
  • Meanwhile, melt the 2 tablespoons butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
  • Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
  • Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

Notes

Equipment Necessary-
2 Pots
Cutting Board
Chef’s Knife
Box Grater
Whisk
Wooden Spoon
Adult Supervision
Tried this recipe?Let us know how it was!

Eggless Pasta Dough

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Pasta --- eggs or eggless?

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Eggless Pasta Dough

One of the great questions if you are a huge pasta fan is: Egg or eggless? Well to be honest, in Italy, the recipe for pasta changes from town to town. Adding eggs was made by more "well to do" people. It does add a slight richness to the dish, but there is absolutely nothing wrong with eggless pasta. Basically in Italy, they use a different type of flour than we do here in America. They use "semolina" which is a dry duram wheat - very hard flour. Semolina because it basically is a whole grain product has nutritional value. Contrast to that, in America, all-purpose flour is used that doesn't have any nutritional value.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Main Dish, Poultry and Eggs
Cuisine American, Italian
Servings 6 People

Ingredients
  

  • 2 1/2 cups semolina flour or 1¼ cup semolina and 1¼ cup regular all purpose flour
  • 1 teaspoon Kosher salt
  • 1/2 cup water have another 1/2 cup ready in case dough is dry
  • 1 teaspoon olive oil

Instructions
 

  • In a large bowl mix all ingredients together until a ball of dough is formed.
  • Allow dough to rest for about 30 minutes to an hour. This will allow the wet ingredients to moisten the dry flour(s).
  • Roll out dough and send through pasta machine according to desired thickness.
  • Adjust attachments to which desired pasta: fettuccine, or any long strand shaped pasta. Or make your own shapes. There are over 650 different shapes and sizes of pasta. Find your favorites.

Notes

Equipment Necessary-
Measuring cups and spoons
Dough scarper (optional)
Chef’s knife
Cutting board
Sheet tray
Plastic wrap
Pasta maker or rolling pin
Adult Supervision
Tried this recipe?Let us know how it was!
Grilled Corn Salad with Baby Spinach

Grilled Corn Salad

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Grilled Corn Salad with Baby Spinach

Grilled Corn Salad

While doing Sprout's Farmers Market programs, this was one of the fan favorites. Try this at your home as well. The lemon juice can be exchanged for lime juice and add 1/8 teaspoon of cayenne pepper can be added for that southwest flare.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side, Vegetable
Cuisine American
Servings 6 People

Ingredients
  

  • 6 ears fresh corn husked with silks removed
  • 2 tablespoons canola oil
  • Kosher salt and pepper to taste (1/2 as much pepper to salt)
  • 2 cups halved cherry tomatoes
  • 4 scallions finely chopped
  • 2 cups arugula or baby spinach packed and chopped

Lemon Dressing:

  • 1 lemon juiced
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 2 tablespoon agave syrup local honey or maple syrup

Instructions
 

  • Preheat grill or broiler to medium heat.
  • Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool.
  • Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, scallions, and arugula or spinach. In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and sweetener of choice-honey, agave or maple syrup.
  • Toss the salad with the dressing and serve at room temperature.

Notes

Equipment Necessary-
Chef paring Knives
Measuring cups and spoons
Zester
Cutting Board
Medium-sized Mixing Bowl
Serving Bowl
Adult Supervision
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Banana Spring Rolls

Banana Spring Rolls

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Banana Spring Rolls

Banana Spring Rolls

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Dessert, Fruit
Cuisine American
Servings 4 People

Ingredients
  

  • 1 package spirng roll wrappers
  • 3 bananas
  • 1 tablespoon cinnamon sugar mix to taste
  • 1/2 cup Coconut Oil
  • 1 cup rhubarb
  • 1 cup strawberries
  • 1/2 tablespoon lemon juice
  • 1/2 cup sugar
  • 1/4 cup coconut milk
  • 1 cup water

Instructions
 

  • Slice bananas into thirds.
  • In a bowl, combine coconut milk, cinnamon/sugar, and bananas. Set aside.
  • In small sauce pan simmer rhubarb, sugar, lemon juice for 15 minutes, 10 minutes into simmer add strawberries. Cool and send through the blender. Refrigerate
  • Take a piece of banana place in the center of wrapper and roll.
  • Heat coconut oil in small sauté pan, pan fry until golden brown.

Notes

Equipment needed -
  • Knife
  • Cutting Board
  • Small Sauté Pan
  • Small Sauce Pot
  • Blender
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baklava rolls

Baklava Rolls

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baklava rolls

Baklava Rolls

5 from 2 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Dessert
Cuisine Middle Eastern, Vegetarian
Servings 6 people

Ingredients
  

  • 1 cup finely ground walnuts pulsed in a food processor
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 12 sheets phyllo dough; thawed
  • 1/2 stick unsalted butter; melted

Syrup

  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup light corn syrup
  • 2 cloves
  • 1 cinnamon stick
  • 1/2 lemon
  • 1/2 teaspoon rose water

Instructions
 

  • Preheat oven to 325°F.
  • Combine walnuts, panko breadcrumbs, sugar, cinnamon and clove in a mixing bowl and stir to evenly combine.
  • Lay 1 sheet of phyllo on a large cutting board and lightly brush with melted butter. Lay another sheet of phyllo on top and lightly brush the second sheet with melted butter.
  • In a straight line, sprinkle 1/6 walnut mixture parallel and 2 inches from the bottom of phyllo. Fold bottom over mixture and roll all the way to the end. Brush top of phyllo with butter to seal the roll. Gently scrunch both ends into center of roll, trim approximately 1 inch from both ends and place in a greased 9X6 inch baking dish. Brush top with butter.
  • Repeat with the remaining phyllo creating 6 rolls total. Brush all rolls once more with butter.
  • Bake for 40-45 minutes or until golden brown.
  • Meanwhile prepare the syrup. Combine all ingredients for syrup in a sauce pot over high heat except for the rose water which will be added after the mixture cools. Stir together and bring to a boil. Let boil for 4 minutes. Remove from heat and let rest.
  • Remove rolls from oven and cut each into 3 pieces. Strain syrup over rolls and allow to soak for at least 30 minutes at room temperature.
  • Gently remove baklava from baking dish and arrange on a large serving platter. Best at room temperature.

Notes

Equipment needed-
  • Food Processor
  • Sauce Pan
  • 9x6 baking sheet
  • 2 Mixing bowls
  • Spatula
  • Pastry Brush
  • Measuring cups
  • Measuring spoons
Tried this recipe?Let us know how it was!