Creamy Parmesan Polenta - Click for Recipe 4½ cups chicken broth ¾ cup polenta or coarse ground cornmeal ½ cup freshly shredded Parmesan cheese plus 2 tablespoons for garnish 1 pinch cayenne 1 tablespoon butter salt and pepper to taste
How did I NOT know this? Never boil corn again! Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.
This looks TOO GOOD. Too many of my favorite things combined to make another of my favorite things (grilled sandwich!): Bacon,Guacamole Grilled Cheese Sandwich. Recipe: http://www.closetcooking.com/2012/01/bacon-guacamole-grilled-cheese-sandwich.html