1 ingredients:
1 prepared polenta
1 fontina cheese
1 melted butter
1 salt & pepper
A Recipe for
Polenta With Fontina
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
Food Tip |
Food Tip |
This Recipe for Polenta With Fontina is one of thousands in the Recipes-to-go Bread Cookbook.
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
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Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
This is a recipe for Polenta With Fontina from the recipe cookbook of Recipes-to-go (Bread)
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
Herb Tip |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
After making the polenta pour into a dish and let cool until
hardened. Cut into 1" slices. In an ovenproof buttered pan cover
bottom with slices of polenta. Cover that with a generous layer of
Fontina cheese. Top with another layer of polenta. Brush with melted
butter. Lightly salt and pepper the top. Bake in oven 475 until
golden brown. Serve hot.
Serves: 1
Polenta With Fontina Recipe brought to you by Recipes To-Go