Movie nights, sports events and birthday parties all have something in common—the need for finger foods. Serve up these appetizers at your next get-together to ensure your crowd is satisfied and wowed.
Store-bought pizza dough is a weeknight suppertime saviour. Once rolled out, it becomes a blank canvas for piling on any veggies or meats that you have in the fridge. Here, we top it with spinach and delicate shavings of butternut squash, but feel free to experiment with whatever is on hand. Use a vegetable peeler to make perfectly thin slices of squash.
Polenta squares topped with chicken cacciatore will bring make-it-again requests at home or for a potluck.
This sodium-reduced, vegetable-packed dinner is full of flavour and comes together in half an hour. Add a few fresh basil leaves for a pretty garnish.
With its sweet cider sauce, this sodium-reduced dish is full of flavour. If you have leftover polenta, form it into cakes and fry them up for a quick side dish to go with your morning eggs.
We love serving roasted potatoes for any holiday meal, but if you're looking to switch up your sides this year, we can't recommend these cakes enough. Creamy polenta becomes a crispy bite-size side when cooled, cubed and browned in a skillet.
Challenge: If you think it's only the kids who get impatient when they're hungry and supper's not ready, meet my husband, George. He has to watch his fat intake, so I aim to serve lightened-up but satisfying suppers. Solution: I've found a way to feed George and myself quickly with a few of his favourite ingredients. Start with sausages: he adores them but can't have too many. He also loves stew, so a sausage-flavoured chunky tomato stew makes an ideal supper over polenta or linguine. It's quick enough to keep him happy, and because I use only 8 oz (250 g) lean sausage for four servings, I don't feel guilty. The plus is having leftovers to reheat for lunch or freeze for him to have on evenings when I'm out.
There's no need to heat up your oven to make this cheesy herbed corn bread. Parchment paper protects the bread from overbrowning and allows you to lift the loaf out of the slow cooker with ease.
Common pantry ingredients such as olives, anchovies and capers give classic Italian puttanesca sauce loads of savoury flavour. Buttery polenta is perfect for soaking up all of the sauce's full-bodied goodness.
Mild ricotta and garlicky bitter rapini make an exceptionally delicious filling. Be sure to drain the ricotta well and squeeze out all moisture from the rapini to prevent the filling from becoming too wet.
