Ricottaparmesansquares Recipes

Steps:

• Combine Ricotta, honey and spice. Divide between each pastry square. Placing in the centre of each.
• Top with thin slices of apple and brush with jam.
• Bake at 190ºC for 10-12 minutes until golden.

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

Steps:

• Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
• Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
• After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.

Steps:

• Whisk both cornmeals in bowl to blend. Bring broth to boil in heavy medium saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk constantly until mixture boils and becomes very thick, about 5 minutes. Remove from heat. Whisk in 1/2 cup Parmesan; season with salt and pepper. Pour polenta into 8 x 8 x 2-inch baking pan; smooth top. Cool until firm, at least 30 minutes, or cover and chill overnight.
• Preheat broiler. Cut polenta into 16 squares; brush generously with oil. Arrange polenta, oiled side down, on small baking sheet. Brush top of polenta with oil. Broil until heated through and golden brown, about 3 minutes per side. Transfer to platter. Sprinkle with 1/2 cup Parmesan.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
• Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
• Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

Steps:

• Preheat oven to 300.
• On a cookie sheet, toss together the cereal and butter.
• Sprinkle with cheese and toast for 15 minutes, stirring every 5 minutes.
• Let cool and serve.