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

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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.

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Fresh green beans are tossed with Sriracha, honey, soy sauce, and sesame oil and then roasted to hot, crisp perfection to create these immensely snackable spicy green beans.

Spicy Green Beans

This green beans inspired by one of our long-time favorite broccoli recipes, and this was an excellent idea, let me tell you. If you’re bored with the usual green beans you make, give these a try!

The awesomeness of these spicy green beans is in the glaze. It’s a simple combination of soy sauce, sesame oil, honey, and of course, a squeeze of Sriracha. If you aren’t a fan of much heat, go easy on the hot sauce. If you’re like my boys, make it a generous squeeze and enjoy the sweet-heat.

The glaze here hits every note: salty, savory, sweet, and spicy. As the beans roast, they’ll develop a little char on their edges while soaking up all that sauce, making them impossible to resist.

They’re bold enough to stand out next to the main dish, but I’m telling you from personal experience, they’re irresistible on their own, straight off the pan. I have to practice some serious restraint to make sure there will be enough left to serve with our meal whenever I make these.

Sweet and Spicy Green Beans

I have served these green beans with pan fried chicken and roasted sweet potato bites. I’ve also served them with these garlic mashed potatoes and the barbecue bacon meatloaf that my kids adore.

There just isn’t a wrong way to serve these sweet and spicy green beans. And I need to make another batch soon, since

As much as I do love a classic potato salad, (as evidenced by the fact there are over a dozen potato salad recipes on this website), sometimes you need something a little different.

As a result, I’ve really been enjoying the mayo-free salads this summer. This cranberry bacon broccoli salad has been such a hit, I’ve lost track of the number of times I’ve made it. Mayo-free salads are stress-free for potlucks and barbecues, with no need to rush and get things into the fridge as quickly as possible or to keep them as cold as possible.

Hot German Potato Salad

In addition to all the great flavors here, the beauty of German potato salad is in its versatility. For family dinners, I serve it warm, straight off the stove. For gatherings with friends, I let it cool to room temperature. However you serve and eat it, this potato salad recipe is a keeper.

The warm potatoes absorb so much flavor from the warm, tangy vinegar and bacon dressing that soaks right into the potatoes. It’s hearty, savory, and just the right amount of sweet.

Warm Potato Salad Recipe

Now, let’s talk about what makes this salad spectacular: it’s the bacon. I’ve added a whole pound of it. Cook it perfectly crispy and save the drippings, friends. You’ll use all that flavor to sauté the onions and build the base of the dressing.

Traditional German potato salads are known for being on the sweeter side, and the original recipe I found in an old cookbook called for ⅓ cup of sugar. I’ve tested this potato salad a couple of times and finally settled on about 2 tablespoons, which keeps the balance of flavors without tipping too far into sweetness for my tastes. Of course, if you love the extra sweetness in traditional recipes, feel free to add more.

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Tender rice with onion, bell pepper, and celery mixed with a great blend of spices adds up to bowl of Cajun rice—a simple, easy-to-make side dish that tastes like something a whole lot fancier than it actually is.

While a basic pot of rice cooks, you’ll saute the Cajun trinity (that would be onion, bell pepper, and celery) in a bit of butter, along with that mix of bold, smoky spices, and the next thing you know that plain rice becomes the star of the table.

If you’ve never cooked with the Cajun trinity before, your tastebuds are about to be very happy—it’s the Southern version of mirepoix, only with a little more attitude. The sweetness of the sautéed onion and bell pepper balances the earthiness of the celery, and that forms the flavorful base of this dish.

A sprinkling each of smoked paprika, garlic, oregano, thyme, black pepper, cayenne, along with a good pinch of salt turn this into something really tasty. Don’t be afraid of the cayenne either. It doesn’t actually provide heat here, it just gives the other flavors a boost.

This dish is as versatile as it is flavorful. Serve it as a side next to grilled chicken or shrimp—or pile the rice into a bowl and call it dinner. I highly recommend cooking up a batch of Cajun chicken bites while the rice is cooking and then serving them over the rice.

The best part is, this recipe is super forgiving and about as adaptable as can be. You can adjust the spice to your taste, double it for leftovers, or toss in whatever protein you have on hand. (It’s excellent with sliced kielbasa or andouille sausage stirred into the rice, too.) It’s a great base to build on, but it’s just as good left simple as written.

One final note, friends. Don’t skip that finish of fresh parsley. It might seem like a small thing, but it adds just the right brightness to balance out all the warm, deep flavors happening underneath.

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