Recipes Ina Garten Barefoot Contessa

Barefoot Contessa Roasted Ratatouille with Polenta

WEBRoasted Ratatouille with Polenta. Preheat the oven to 450 degrees. Place the zucchini, eggplant, bell peppers, onion, garlic, oregano, olive oil, 1 …

1. Combine the chicken stock and garlic in a large saucepan and bring to a boil over high heat.
2. Reduce the heat to a simmer and very slowly add the cornmeal, whisking constantly to make sure there are no lumps.
3. Switch to a wooden spoon, add 1½ tablespoons salt and 2 teaspoons pepper, and simmer over very low heat for 5 to 10 minutes, stirring almost constantly, until thick. (The timing will depend on the cornmeal that you choose.) Be sure to scrape the bottom of the pan thoroughly while you’re stirring.
4. Off the heat, stir in the Parmesan, crème fraîche, and butter.

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Winter Minestrone & Garlic Bruschetta Recipes

WEBWinter Minestrone & Garlic Bruschetta. Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and …

1. Preheat the oven to 425 degrees. Slice the baguette at a 45-degree angle in 1/2-inch-thick slices.
2. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted.
3. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.

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