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In this savory, satisfying dinner, finely ground polenta and grated butternut squash are cooked together in one pot, the squash adding sweetness to the savory cornmeal Then browned sausages and onions seasoned with rosemary and fennel seeds are spooned on top to round out the meal It’s a dish simple enough for a weeknight, but the butternut squash makes it interesting enough to serve to guests.If you can’t find finely ground polenta, you can substitute coarse; just add another cup of water and plan on cooking the mixture for an extra 10 to 15 minutes
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The easiest way to make the most comforting meal of all time.
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Get Macaroni and Cheese Recipe from Food Network
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Get Cream of Celery Soup Recipe from Food Network
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Cooked chicken is microwaved with tomatoes, onions, lima beans, corn and okra in this quick and easy stew perfect for leftovers.
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A delicious salad that works equally well warm or at room temperature.
cooking.nytimes.com
A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor (You could always omit these if you have neither on hand.) The basic idea is to split a chicken down the back and cook it whole in a skillet over butter, with a weighted plate on top to insure a crisp skin, and rich gravy In terms of temperature and time, the Southern gospel of low and slow is key to achieving maximum smother.
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Get Slow Cooker Chicken Noodle Soup Recipe from Food Network
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Borscht is a traditional Russian and Polish soup made with beets and cabbage simmered in a rich broth. Garnish with a dollop of sour cream to add a little decadence.
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Get Shortcut Chicken Massaman Curry Recipe from Food Network
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Get Croque Madame Sandwich Recipe from Food Network
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Get Cowboy Beans Recipe from Food Network