6 oz shiitake mushrooms 1 can (15.5 oz) lentils, rinsed and drained 3/4 c fresh whole wheat bread crumbs (from 1 slice) 1 lg egg 1/4 c chopped celery 1 1/2 Tbsp fresh thyme 2 tsp Dijon mustard 1 c chopped onion 4 oz mild goat cheese 6 Tbsp
fine yellow cornmeal 3 tsp olive oil 4 whole wheat buns, toasted 1/4 c chopped roasted red bell peppers 1/4 c watercress
Not exact matches
1 1/4 cups all - purpose flour 3/4 cup medium (not
fine)
yellow cornmeal 2 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/4 cups buttermilk 2 large eggs 6 Tbsp grated Cheddar, divided 2 Tbsp butter, melted 3/4 cup fresh corn kernels 3 Tbsp jalapenos, chopped
2 cups (280 grams)
yellow cornmeal, to be divided 1 cup (130 grams) all - purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/4 teaspoons
fine sea or table salt 1 1/4 cups (300 ml) milk, whole is best here 1 cup (240 grams) sour cream (full - fat plain yogurt should work here too) 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly 3 to 5 tablespoons (35 to 60 grams) sugar (see Note up top about sweetness) 2 large eggs
Finally, CI recommends Arrowhead Mills Organic
Yellow Cornmeal, and says that you should not use coarse - ground or white cornmeal, but I used a mixture of fine yellow unfancy Indian Head cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final te
Yellow Cornmeal, and says that you should not use coarse - ground or white cornmeal, but I used a mixture of fine yellow unfancy Indian Head cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final
Cornmeal, and says that you should not use coarse - ground or white
cornmeal, but I used a mixture of fine yellow unfancy Indian Head cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final
cornmeal, but I used a mixture of
fine yellow unfancy Indian Head cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final te
yellow unfancy Indian Head
cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final
cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final texture.
Good old
yellow cornmeal works just
fine for making polenta and is cheaper.
White
cornmeal is
finer than
yellow cornmeal.I think you can substitute the
yellow for the white but I have not tried it.
1/4 cup unsalted butter, softened 3/4 cup
yellow cornmeal 1 large egg 1 teaspoon sugar 1/2 teaspoon
fine ground sea salt 1/4 teaspoon ground black pepper 1/4 teaspoon baking powder 1/4 teaspoon finely chopped fresh rosemary leaves 1/4 cup freshly grated parmesan cheese 1/2 cup all - purpose flour 3 dried Black Mission figs, finely chopped
I've never tried using it, but I've read that you can use a
fine ground
yellow cornmeal, but you'll probably need to add about 1/2 tsp.