Walnut Rosemary Polenta with Tomato Mushroom Saute

Walnut Rosemary Polenta with Tomato Mushroom Saute

May 20th 2010By Joy of Kosher

Soft, warm polenta with savory mushroom and tomato saute is a meal unto itself. Or you can serve alongside your favorite fish.


The Perfect Shavuos Menu

Four Cheese Flatbread

May 27th 2011By Jamie Geller

Shavuos is just around the corner. Quick – what do you think of first? Me too. Images of cheesecakes start dancing before my eyes, calling my name as they do every year. I love them and they love me so much they just plant themselves on my hips, forever – now that’s love. This year Shavuos begins the evening of June 7 and ends the evening of the 9th. I wonder, how many cheesecakes I can squeeze into 48 hours?


Polenta with Mushrooms

Polenta with Wild Mushrooms

March 23rd 2011By Tamar Genger MA, RD

Although I like the ease of the polenta tubes, my son can finish one alone. When you make it on your own, you can choose the shape and play around with the flavor, it is worth the extra effort. Frying the polenta creates a perfect crust and soft inside.


Polenta Croutons


August 8th 2013By Tamar Genger MA, RD

Make gluten free polenta croutons out of leftover polenta and enjoy with soup or salad out of your hand. The flavor is unique for croutons and the crunch is very satisfying. You could make them by frying in oil, but this baked method is easier and lower in fat. Polenta is naturally whole grain and gluten free so everyone can enjoy.




October 23rd 2014By Alessandra Rovati

Polenta has been eaten in Northern Italy for at least 3,000 years! It was initially made with spelt; once the Venetians introduced maize after the discovery of America, it became the ingredient of choice. If you have only tried the instant version, you need to upgrade to the real thing! Polenta tastes wonderful when served with either earthy stews or flavorful cheeses and stewed mushrooms.


Onion Polenta with Spiced Tomato Avocado Salad

onion polenta with salsa

October 7th 2013By Joy of Kosher

Make a firm polenta filled with French's cripsy fried onions. Top with this flavorful salsa. It is easy and delicious and makes a wonderful presentation.


Layered Mushroom Kugel

Layered Mushroom Kugel

July 24th 2011By bitzenkiv

I came up with this recipe to satisfy my love of mushrooms and as a dish that fills my gluten-free needs. I've made this pareve but to make it more decadent use dairy ingredients.


/RECIPE/ Layered Polenta Casserole

Week 8 feature image

December 28th 2014By J.O.K Taster