Egg Free Recipes

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Creamy Cheese Grits with Sun-Dried Tomatoes Recipe

When I was growing up, grits weren't popular in France. I tasted grits for the first time in Tennessee while staying with an American host family during my teenage years. I had it plain with butter. For this version that I prepared for baby Aria (who's not quite a a baby anymore; she's starting pre-school this August!), I flavored the grits with sun-dried tomatoes and Gouda cheese.

Needless to say, she loved it. It's got a very pleasing texture for kids, and being the foodie-in-training that she is, she enjoyed the tomatoes and cheese. I'll be making more versions of this for her to try in the near future!


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Creamy Pesto Polenta Recipe Recipe

Creamy Pesto Polenta Recipe

10.04.12 by Jackie

In this recipe I brightened a creamy polenta dish with homemade pesto. The pesto is made with parsley, pine nuts and roasted garlic. To ensure fluffy polenta, I incorporated whipped cream. The result is spectacular, almost dessert-like.

This delicious side dish pairs wonderfully with beef steaks. I’ve also served it with a red cabbage coleslaw so the colors pop on the plate. You know the saying: you eat with your eyes first!


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Mushroom and Gorgonzola Polenta Recipe Recipe

The most common side dishes I serve at home are rice, pasta, bread and potatoes (shameless plug: don't forget to pre-order my Haute Potato cookbook on Amazon!). I think that’s probably the case in most homes. Today, I made something different for a change. I happened to reorganize my pantry early this morning and found lots of containers of corn meal, which I usually use to make corn bread, but also is the main ingredient in polenta. Polenta can serve as an excellent starch, and lends the opportunity to layer on many different flavors. In this particular version, I added morel and baby Bella mushrooms, which give an earthy flavor to the polenta, and gorgonzola for creaminess and a little zing. 

I grilled a few smoked chicken and apple sausages and Tofurky® Italian sausages to complete the meal. You could slice them and add them directly to the polenta as well. Either way, this meal was absolutely delicious!


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Mushroom Polenta: Savory Napoleon Recipe Recipe

Napoléons are usually pastries made of three layers of puff pastry and two crème pâtissière layers with a fondant topping. I made a savory equivalent using layers of grilled polenta slices, portobello mushrooms, cheddar cheese, grilled asparagus and tomatoes from our garden. 

It's finally tomato season! My husband planted 19 different plants of various tomatoes, which means I'm going to be cooking a lot of tomatoes until the fall. Lulu gathered a large basket of cherry tomatoes that I roasted in fresh thyme and served as garnish. We also happened to find some asparagus Lulu planted several years ago that we were never really able to harvest. It was a nice surprise, so I grilled them too, and added them to the Napoléon layers. I was very proud of how the dish ended up looking: colorful and pretty.

In my opinion, Napoléons have to look gorgeous before being eaten. We eat with our eyes first and I'm confident these savory Napoléons will satisfy the pickiest eater.


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Kheer Recipe (Indian Rice Pudding) Recipe

Kheer is saffron-flavored rice pudding. The difference from the Western version is that the ratio of rice to milk is a lot lower. Only a few handfuls of rice grains are needed. The rice is simmered in a large quantity of milk until the grains burst and become very starchy.

Add a little sweetener and the dish is almost done. The last touch is saffron, which gives that beautiful yellow hut to the rice pudding.

 


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