1 ingredients:
1 prepared polenta
1 fontina cheese
1 melted butter
1 salt & pepper
A Recipe for
Polenta With Fontina
Vanity is the food of fools. |
| Anonymous |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
This Recipe for Polenta With Fontina is one of thousands in the Recipes-to-go Bread Cookbook.
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
If you enjoy this Polenta With Fontina Recipe - you should enjoy the recipe collections you can find on the websites below:
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
This is a recipe for Polenta With Fontina from the recipe cookbook of Recipes-to-go (Bread)
Hungry men think the cook lazy. |
| Anonymous |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
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