Anna Voloshyna/Divine Cuisine
From fish fries to corn dogs and even creamy, comforting polenta, cornmeal is a classic pantry staple with almost infinite uses everyone loves at the table.
Although rarely in the spotlight, cornmeal is the base for classic dishes we love all year round, which makes it the perfect choice for this week’s SWAT (Sharing With A Theme).
We put the Culinary Content Network to the test to come up with creative ways to use cornmeal, and here are some of the highlights:
Peter Block from Feed Your Soul Too brings us slightly sweeter than normal pumpkin cornbread, making it the perfect pairing for spicy chili.
Shaina Wizov from Take a Bite out of Boca brings us simple cheesy polenta topped with herb-marinated mushrooms, which makes for a comforting vegetarian side dish.
This week's winner comes from Anna Voloshyna of Divine Cuisine, who brings us lemon garlic shrimps with creamy polenta for a satisfying (and mouth-watering) meal.
All of the recipes featured can be made at home for about $20 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.
Mini Corn Dogs
Michelle De La Cerda/The Complete Savorist
Perfect for every birthday party, barbecue, and outdoor dinner, mini corn dogs will become a family favorite.
These corn muffins, just a little bit sweet with lots of corn flavor, are easy to make and are perfect for a an on-the-go breakfast. You can also use this recipe to make a loaf of corn bread, one of the best (and easiest) kinds of breakfast breads.