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INGREDIENTS

• 1 1/3 cups very warm water
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon salt
• 3 cups bread flour
• 1 egg, beaten with
• 1 tablespoon water
• 1/2 cup finely ground quick-cooking polenta
• 2 teaspoons active dry yeast

DIRECTIONS

1. Add ingredients to your bread machine in the order recommended by your manufacturer (for mine, it is the order as given above) but, DO NOT add in the eggs in any order in which they come directly in contact with the warm water, or they will cook (that is why I add them in between the flour and the polenta).
2. Use the regular white bread setting.

INGREDIENTS

• 1/2 cup soft butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 teaspoons grated lemon zest
• 2 tablespoons lemon juice
• 2 1/2 cups flour
• 1/2 cup cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup coarsely chopped pecans

DIRECTIONS

1. Cream together butter and sugar.
2. Add eggs, one at a time.
3. Stir in vanilla, peel and juice and set aside.
4. Mix flour, polenta, baking powder and salt thoroughly.
5. Mix flour and egg mixtures and nuts.
6. Shape into two logs about 2 inches by 14 inches and put on greased baking sheet.
7. Bake at 325°F for 25 minutes or so till golden on edges.
8. Cool 10-15 minutes.
9. Cut into ¾-inch slices.
10. Put back onto baking sheet and bake about 20 minutes until golden on the bottom.
11. Turn over and bake another 20 minutes or so, until golden all over.

INGREDIENTS

• 1 shallot, minced
• 2 garlic cloves, minced
• 4 ears corn(off the cobb)
• 4 cups water
• 1 cup polenta
• 1 cup parmesan cheese, finely grated
• salt and pepper , to taste

DIRECTIONS

1. In a sauce pan sweat the shallot and garlic with a little bit of olive oil until cooked (translucent).
2. Add the water and quickly bring to a boil.
3. Gradually whisk in the polenta a little at a time until all the polenta is in the water (to prevent lumps).
4. Turn the heat down to medium-low flame and cook the polenta until done (about 40 minutes or when the polenta ‘pulls’ away from the sides of the pan).
5. Stir frequently so the polenta doesn’t crust on the bottom of the pan–this makes cleanup MUCH easier.
6. In another pan sweat the corn until fully cooked, no colour, then remove from heat.
7. When the polenta is done fold in the corn and grated cheese.
8. Season with salt and pepper to taste.
9. Layout on a pan or into a mold and refrigerate until firm (20 minutes).
10. To serve: Sauté, grill, toss with flour and fry for croutons, etc– the options are endless!
11. As an extra option, use 5 cups of water instead of 4 for a soft polenta. Serve warm out of the pan and elevate it by adding some marscapone cheese, whipped cream, or roasted mushrooms.

INGREDIENTS

• 1/2 cup sun-dried tomatoes(about 10, not packed in oil)
• 1 cup boiling water
• 1 teaspoon olive oil
• 1/2 cup minced onions
• 6 cloves garlic, pressed or minced
• 1 1/4 teaspoons salt
• 2/3 cup chopped fresh basilor
• 2 tablespoons dried basil
• 2 cups chopped mushrooms
• 3 cups water
• 1 1/4 cups cornmeal
• 2 cupsbreadcrumbs
• 1/4 cup finely grated parmesan cheese
• 1/2 cup loosely packed fresh parsley leaves
• 3-4 egg whites (3 is enough if using extra large or jumbo eggs)

DIRECTIONS

1. Cover the sun dried tomatoes with the boiling water in a non-reactive heatproof bowl and set aside.
2. In a small saucepan, warm the olive oil and saute the onions, 1/3 of the garlic, and 1/4 teaspoons salt for about 5 minutes, until the onions soften.
3. Add 1/3 cup of the basil and the mushrooms, cover, and cook on low heat, stirring occasionally, until the mushrooms release their juices, about 10 minutes.
4. Drain and mince the sun dried tomatoes, add them to the mushroom mixture, and set aside.
5. In a medium saucepan, bring 3 cups water, 3/4 teaspoons salt, and another 1/3 of the garlic to a boil.
6. Whisk in the cornmeal in a slow, steady stream, stirring rapidly to prevent lumps.
7. Lower the heat and cook, uncovered, gently, for about 10 minutes, stirring often, until the polenta is quite thick.
8. Add the mushroom mixture to the polenta and mix well.
9. Prepare an 8×12 inch glass or porcelain baking dish with a light coating of cooking spray.
10. Spread the polenta mixture evenly in the baking dish and chill in the freezer for 1/2 hour or in the refrigerator for at least 1 hour.
11. When the polenta mixture has chilled enough to hold its shape when cut, it will be very easy to handle.
12. While the polenta is chilling, combine the bread crumbs, Parmesan, the parsley, and the remaining garlic and basil in a food processor or blender and whirl together until well mixed.
13. Pour out into a large deep platter.
14. In a separate large shallow bowl, lightly beat the egg whites and remainging 1/4 teaspoon salt until slightly frothy.
15. Preheat the oven to 400*F.
16. Cut the chilled polenta in half lengthwise, in thirds crosswise, and then cut each rectangular sixth in half on the diagonal.
17. This mathmatical wizardry makes 12 triangular cutlets (they say trust us).
18. Using a spatula, remove each triangle from the baking dish, dip it in the egg whites, and then thoroughly coat it with the bread crumb mixture.
19. Place the breaded cutlets on a large very lightly oiled or sprayed baking tray and bake for 20 minutes.
20. With a metal spatula, carefully turn each cutlet over and bake for 10 minutes more, until golden brown.
21. Enjoy!
22. Note:.
23. You may top each serving of cutlets with a tomato-wine sauce, savory onion marmalade, pesto, or sauce of your choice.

INGREDIENTS

For filling
• 2 lbs lean beef chuck, trimmed of fat and cut into 1 inch cubes
• salt and pepper , to taste
• 1/2 cup flour
• 1/4 cup olive oil
• 1/2 cup finely chopped onions
• 1 quart wateror vegetable stock or beef stock
• 1 medium bay leaf
• 3 medium boiling potatoes, peeled and cut into 1/4 thick rounds
• 4 medium carrots, peeled and cut into 1/4 thick rounds
• 1/2 cup fresh peasor frozen peas

For crust

• 2 cups flour
• 2/3 cup medium-grind yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons cold unsalted butter, cut into small cubes
• 1 large egg
• 1 largeegg yolk
• 1 tablespoonice water , more as needed

DIRECTIONS

1. Pat the cubes of beef dry with a paper towel and sprinkle all sides with salt and pepper; Dip them into flour to coat, remove excess flour.
2. In a heavy four quart cassrole, heat the oil over high heat and brown the beef in the oil, turning them them evenly brown, transfer meat to plate.
3. In the same pan, add onions and saute 5 minutes until soft but not brown; pour in water or stock and bring to a boil over high heat while scraping the browned particles clinging to the sides and bottom of the pan; add beef cubes and bay leaf, reduce heat, simmer partially covered for 1 hour: then add potatoes, carrots and peas; partially cover the pan again and simmer 20 to 30 minuteslonger, or until vegetables are tender.
4. As beef and vegetables simmer, check the pan from time to time; if liquid seems to be cooking away, reduce heat and add a little more water; When all is tender, remove from heat and let cool uncovered to room temperature.
5. For crust: In a food procesor with fitted metal blade, combine flour, cornmeal, baking powder and salt; process just to mix; Add butter and process in short burst, scraping down sides of bowl if necessary, until the mixture resembles coarse bread crumbs.
6. Add the whole egg, egg yolk and 1 tablespoon ice water and process for a few short burst, scraping down sides until dough comes together but still crumbly; If dough seems to dry, sprinkle with up to one more tablespoon water; DO NOT overprocess or the crust will be tough.
7. Turn dough out onto a floured surface and work together into a ball the consistency of play-doh, Press down into a round disk and wrap with plastic, put in refrigerator for 1 hour.
8. Roll dough to fit the cassorole that has the meat veggie mixture in; Place dough over mixture and Bake in 350 oven until crust is brown and stew is bubbling, Serve.