Fried cornmeal hush puppies are crunchy on the outside and fluffy on the inside, enriched with grated onion and buttermilk. A large amount of baking powder ensures that these bite-sized treats fry up light and airy.
Pan-Grilled Polenta With Wild Mushroom Ragout
Pan-Grilled Polenta With Wild Mushroom Ragout
Be sure to use the best quality wild mushrooms available for this simple mushroom ragout. You can crumble some gorgonzola over the top if you'd like.
This is a basic, Southern recipe for buttery cornbread. It's a staple in diners all across the South, but delicious alongside any meal, anywhere. Cornbread goes particularly well with soups and stews.
Mashed sweet potatoes add color and texture to classic Southern cornbread. Up to 1/2 cup more butter may be added for extra richness; substitute blue cornmeal and white-fleshed Boniato sweet potatoes to create a lavender color. If using canned sweet potatoes, decrease the sugar to 1/4 cup.
Replicating carnival food at home is not always easy to accomplish, but this recipe for fairway-style corndogs is a cinch. Serve with spicy ketchup and Dijon mustard for a guilty grown-up pleasure.
Italian-style polenta -- ground yellow cornmeal boiled here with water -- can be used as a bed for roasted or stewed vegetables or meats, or served on its own with good cheese and a salad. You can substitute milk if you'd like an even creamier result and can adapt the recipe by stirring in grated cheese or herbs to the cooked polenta.
Pan-Grilled Cheddar-Chile Polenta Sticks
Pan-Grilled Cheddar-Chile Polenta Sticks
Pan-grilled polenta sticks made with sharp cheddar and spicy chiles are an excellent accompaniment to barbequed and grilled meats. Substitute bell pepper for a non-spicy version.
Slightly sweet corn is a good foil for the rustic, woodsy taste of rosemary, which spreads throughout the cornbread without overpowering it.
Read more about this recipe at Coconut & Lime.
Actual prep time is very quick for these pan-grilled polenta sticks, but it’s best to make the polenta ahead of time, allow it to cool, and then assemble quickly when you are ready to serve it.
Read more about this recipe at Cook & Eat.
Sliced okra is coated with a light dusting of cornmeal, deep-fried until golden and sprinkled with lemon juice just before serving.
These simple fried black bean cakes are a hearty replacement for burgers, served on their own or with a green salad or a cold rice salad.
