Creamy cheesy polenta is love at first bite! Buttery, soul-satisfying, and creamy, this cheese-laden polenta is perfect served alone or topped with any braised meat, vegetables, or stew.

Cheesy Polenta

Hands down, my favorite way to serve polenta is with chile verde. This Mexican Pork and Tomato Chile Verde is what my comfort food dreams are made of these days. If you’ve never had chile verde, or even if you have a classic recipe you love, you need to try this version.

I cooked large batches of both the above pork and tomato chile verde and classic pork chile verde, and I’m so very happy with the state of my refrigerator right now. I’ve eaten this polenta topped with chile verde several days in a row, and I even had it for breakfast today.

Polenta is a versatile dish that doesn’t get nearly enough play, in my opinion. Of course it’s well known, but a lot of folks seem to have the wrong idea that it’s fussy or difficult to make.

How to Cook Polenta

It’s not a difficult method at all! It’s important to remember three things though. First, slowly whisk the cornmeal into boiling liquid.

Second, return the mixture to a boil while still whisking. Third, remember to lower the heat and stir occasionally. You don’t need to babysit it too closely.

I served this cheesy stove-top polenta with the Mexican Pork Chile Verde I made earlier this week and it was the perfect match for the spicy saucy pork.

Cheese Polenta

To make this fabulously cheesy polenta, you’ll need the following ingredients:

• milk
• water
• kosher salt
• butter
• cornmeal
• Pecorino Romano or Parmesan cheese

I said there were only three things to remember, but I’m going to correct myself and add one more. Please do not use self-rising cornmeal for polenta. You’ll be deeply disappointed if you try it.

Polenta with Cheese

Read more

Creamy cheesy polenta is love at first bite! Buttery, soul-satisfying, and creamy, this cheese-laden polenta is perfect served alone or topped with any braised meat, vegetables, or stew.

Cheesy Polenta

Hands down, my favorite way to serve polenta is with chile verde. This Mexican Pork and Tomato Chile Verde is what my comfort food dreams are made of these days. If you’ve never had chile verde, or even if you have a classic recipe you love, you need to try this version.

I cooked large batches of both the above pork and tomato chile verde and classic pork chile verde (the recipe that I’ll be sharing tomorrow), and I’m so very happy with the state of my refrigerator right now. I’ve eaten this polenta topped with chile verde several days in a row, and I even had it for breakfast today.

Polenta is a versatile dish that doesn’t get nearly enough play, in my opinion. Of course it’s well known, but a lot of folks seem to have the wrong idea that it’s fussy or difficult to make.

How to Cook Polenta

It’s not a difficult method at all! It’s important to remember three things though. First, slowly whisk the cornmeal into boiling liquid.

Second, return the mixture to a boil while still whisking. Third, remember to lower the heat and stir occasionally. You don’t need to babysit it too closely.

I served this cheesy stove-top polenta with the Mexican Pork Chile Verde I made earlier this week and it was the perfect match for the spicy saucy pork.

Cheese Polenta

To make this fabulously cheesy polenta, you’ll need the following ingredients:

• milk
• water
• kosher salt
• butter
• cornmeal
• Pecorino Romano or Parmesan cheese

I said there were only three things to remember, but I’m going to correct myself and add one more. Please do not use self-rising cornmeal for polenta. You’ll be deeply disappointed if you try it.

Read more

The Best Lasagna Soup Recipe

This lasagna soup recipe has everything you love about classic lasagna with savory meat, tender pasta, rich tomato sauce, and plenty of melty cheese all in one cozy bowl.

A few years ago my husband and I had the chance to go to New York and film two episodes of Paula’s Party. It was such a fun experience. We even got to meet Carson Kressley, Cheri Oteri, Jason Priestly and a bunch of others. One of the dishes Paula made was Tastes Like Lasagna Soup and it smelled amazing. We were so disappointed we didn’t get to taste it, so when we got home we created our own version. It quickly became a favorite.

There’s just something about lasagna soup that feels like home. It’s saucy, cheesy, cozy, and truly the best kind of comfort food.

Ingredients for Lasagna Soup

This soup recipe is a cross between a creamy soup and broth soup due to the addition of a little ricotta. It’s hearty, beefy, and delicious. In other words, perfection. Here is what you will need:

• Olive Oil: For sautéing veggies
• Minced Vegetables: Diced onion (red), garlic, and bell peppers
• Fresh Herbs: Oregano, parsley, and basil
• Ground Beef: 80/20 for rich flavor
• Beef Broth: Forms the soup base
• Ricotta Cheese: Adds creaminess
• Fire Roasted Diced Tomatoes: Smoky flavor with a hint of heat
• Marinara Sauce: Rao’s recommended (stock up at Costco sales!)
• Parmesan Rind: Simmer for flavor, remove before serving
• Lasagna Noodles: Use broken pieces or break up fresh ones
• Mozzarella Cheese: Melty and gooey topping
• Garlic Bread: Optional but perfect for dipping

Scroll to the end of the post to the recipe card to see all the measurements and details.

How to Make Lasagna Soup

This recipe comes together so quickly, and the steps are super easy. Here are the basic steps:

1. Sauté: Cook the vegetables until tender, then stir in the herbs and seasonings.
2. Brown: Add the beef, cook until browned, and drain any excess grease.
3. Simmer:Stir in all remaining ingredients (except pasta and cheese) and let simmer for at least 30 minutes, or up to all day for deeper flavor.
4. Add: D

Stick of Butter Rice Recipe with Beef Broth

After falling in love with the original, it only made sense to share this Stick of Butter Rice Recipe with Beef Broth. It has the same rich, buttery texture as our chicken broth version but with a deeper, more savory flavor that pairs perfectly with hearty mains like roast beef, pulled pork, or meatloaf!

Stick of Butter Rice is the easiest, most flavorful rice side dish that will change your life! It is so easy to make with only a few ingredients, and the texture is unreal. This easy beefy side dish is a must-try for all rice lovers!

Ingredients You’ll Need For Stick of Butter Rice Recipe With Beef Broth

• Long Grain White Rice: This is the foundation of the dish. Long grain rice stays separate and fluffy while soaking up all that buttery, beefy goodness. Jasmine or basmati rice are great choices if you want a little extra aroma and texture.
• Condensed French Onion Soup: This pantry shortcut does the heavy lifting when it comes to flavor.
• Beef Broth: Bold and hearty, beef broth gives this rice a deeper, more robust flavor than the chicken version. It’s what makes this version so satisfying with red meat or winter meals.
• Unsalted Butter: Butter transforms this dish into something special. It melts into the rice as it bakes, creating a creamy, almost risotto-like texture, without any stirring. Butter with no added salt keeps things balanced, especially with the salty soup mix.

Together, these simple ingredients create a warm, comforting side dish that tastes far more indulgent than the effort it takes. Stick of Butter Rice with Beef Broth is rich, flavorful, and the kind of recipe you’ll want to make on repeat.

How to Make Stick of Butter Rice Recipe with Beef Broth:

Stick of Butter Rice with Beef Broth is a comfort food classic that’s as simple as it is satisfying. With just four pantry staples, you get a rich, savory side that pairs perfectly with anything from pot roast to grilled steak.

1. Preheat: Set your oven to 425°F and grease an 8×8-inch baking dish with nonstick spray.
2. Mix: In a large bowl, stir together the rice, condensed french onion soup, and beef broth. Pour the mixture into the prepared baking dish.
3. Top: Slice the butter into small pieces and scatter evenly over the top of the rice mixture.
4. Bake: Cover the dish tightly with foil and bake for 30 minutes.
5. Uncover: Remove the foil and bake for 20 more minut

Welcome to the weekend, my friends! As Anne Shirley reminds us each year, “I’m so glad I live in a world where there are Octobers.” The weather here has been unseasonably warm during the days, but absolutely glorious in the cool mornings. We’re entering birthday season in our home this month, and I’m looking forward to it. We have birthdays each month through the end of the year, and combined with the traditional holiday things, I’m just excited for all of it.

ON THE BLOGS THIS WEEK:  How cool is it that this Last Minute Chicken recipe is the easiest chicken we make, and it is also some of the tastiest chicken we make? Seasoned with plenty of terrific flavors and quickly cooked in any number of ways, this chicken is a staple in my meal planning.

Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. With fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good! This would also be terrific served as a side with that chicken.

Tender chicken, salsa, green chile, and black beans are simmered through the day in the crock-pot and then scooped into warm tortillas to create the easiest, tastiest, Salsa Chicken tacos and burritos.

I’ve been on an air fryer kick for a while now and these thin and crispy, Air Fryer Green Beans are irresistible with a squeeze of lemon juice or a side of bang bang sauce. I’ve been making a batch with my lunch several times a week for months now.

The best Green Chile Stew is loaded with bite-sized chunks of pork that are seasoned with onion and plenty of garlic. The pork is simmered in a green chile sauce until tender enough to almost fall apart when you bite it.

Two-ingredient Pineapple Angel Food Cake is a fun treat that takes nearly no effort to make! That’s right; it’s made with just two simple-to-find ingredients that you may already have in your pantry.

Smooth and creamy Honey Ice Cream, infused with cardamom and cinnamon, is the ultimate complement to a bowl of berries. The flavors in this ice cream are unforgettable.

What I’m CRAVING: ALL the vegetables, PLEASE! I’ve been off my routine for meal planning (that changes TODAY) and as a result, there’s been a bit of a vegetable shortage in my life. I’m making these crispy Smashed Brussels today, along with a batch of Honey Sriracha Roasted Broccoli. 

My FAVORITE THINGS this week are my kids. Despite the ups and downs of