Nutrition and recipes of polenta gas in oil briggs and stratton engine


• Boil water in a large heavy saucepan. • Add salt. Gradually add the cornmeal. • Turn heat to low and allow the mixture to thicken until the cornmeal is tender. • Stir the mixture while cooking for about 15 minutes. • Put off the heat and add butter, stirring until it melts.

• ¼ lb. (1 stick) butter, unsalted • ¼ c. olive oil • 1 tbsp. garlic, minced • 1 tsp. red pepper flakes, crushed • 1 tsp. fresh rosemary leaves, minced • ½ tsp. kosher salt • ½ tsp. fresh ground black pepper • 3 c. chicken stock • 2 c. half-and-half • 2 c. milk • 2 c. cornmeal • ½ c. grated Parmesan

• In a large saucepan, heat the olive oil and butter. Add garlic, rosemary, red pepper flakes, salt, and pepper, sautéing for one minute • Then add chicken stock, milk, and half-and-half. Allow to boil. • Remove the pan from heat and gradually sprinkle cornmeal into the mixture, stirring constantly with a wire whisk. • Cook again over low heat while constantly stirring until thick and bubbly. • Put off heat and stir in Parmesan. Pour the mixture into a 9x13x2-inch pan. Smoothen the top and place in the refrigerator until cold and firm. • Cut the solidified polenta into squares like brownies. You can also cut the squares into triangles using a spatula. Lightly dust each piece with flour. • Heat one tablespoon of olive oil and one tablespoon of butter in a large pan. • Fry the pieces in medium heat until brown on the outside. • Add more oil and butter if needed. Serve hot.

• 3 tbsp. extra-virgin olive oil • 2 medium-sized carrots, diced • 1 onion, chopped • 1 tbsp. kosher salt • 1 tsp. fresh ground black pepper • 2 tbsp. fresh parsley, chopped • 2 tbsp. fresh thyme, chopped • 3 cloves garlic, chopped • 3 plum tomatoes, diced • 2 medium zucchini, diced • 4 c chicken broth • 1/3 c instant polenta • 3 tbsp unsalted butter

• Heat olive oil over medium-high heat in a large heavy saucepan. • Add carrots, onions, salt, and pepper. • Cook for about 6 minutes, or until the onion begins to brown. • Add parsley, garlic, thyme, zucchini, and tomatoes. • Cook for three minutes. Stir in chicken broth and allow to boil. • Gradually stir in polenta and cook until the vegetables become tender and the soup thickens. • Stir in butter and season to taste. Serve hot.

• 2 tbsp. extra-virgin olive oil • 1 ½ lbs. chopped chicken tenders • 2 carrots, chopped • 1 onion, chopped • 2 stalks celery with leaves, chopped • Salt • Freshly ground pepper • 3 c. chicken stock • 1 c. cream • 1/2 c. quick cooking polenta • 2 tbsp. butter • 2 tbsp. all-purpose flour • 2 tsp. Dijon mustard • 3-4 tbsp. fresh tarragon, chopped • 1 c. frozen peas • 1 c. grated Gruyere cheese

• Heat olive oil in a deep skillet over medium-high heat. • Lightly brown chicken for about 3 minutes, then add carrots, celery, and onions. Season to taste and cook until soft. • For pie tops: Meanwhile, preheat the broiler. Combine 1 cup of chicken stock and 1/2 cup of cream and bring to a boil. Slowly stir in polenta. Reduce heat and stir in cheese. Set aside. • In the skillet, set aside the chicken and vegetables. • Melt butter and stir in flour, cooking for 1 minute. Add 2 cups of remaining stock and 1/2 cup remaining cream, bringing to a bubble. Add Dijon mustard, peas, and tarragon. Season with salt and pepper. • Fill into soup bowls. Place the soup bowls on a baking dish. Use the polenta and cheese mixture to form tops on the soup bowls. • Set the bowls in the broiler and brown the tops for 2-3 minutes. Serve hot.