Monday, February 14, 2011

Make it with ..... Mondays # 7

Make it with ..... Mondays

Thanks for stopping by and joining me for another "Make it with ..... Mondays" challenge.

Today we closed the door on challenge Nutella, and you all brought some stunning dishes to the table - it's pretty clear that this is a popular ingredient, and you used it to fill  cookies, tarts, ravioli, even sandwiches, as well as in ice cream and sauces.  I want to try every one of these receipes,  though that might possibly require investing in a new wardrobe.  I think I'm rather relieved that nobody came up with any kind of savoury application for Nutella, though having said that it could maybe work its way into something like a mole.  Do go and check out all the entries - I'm sure you'll find plenty of inspiration to either fill your cake tins or grace your next dessert table.

Sesame & Honey Coated Almonds A reminder also, that challenge almond is still open for another week (closing midday Monday 21 February - NZ time).  So keep those almond recipes coming - remember that you can link up as many posts as you like (as long as almond, in any form, is one of the ingredients), and linking up old posts is fine too.  There have been some great posts submitted already, and I know that many of you have been making wonderful treats for Valentines Day, so do stop by and link them up.

Now it's time to turn our attention to this week's special ingredient .....


Now I know that I did tell you previously that our ingredient this week was going to be polenta, but in actual fact what I really meant was cornmeal.  You see, because polenta is usually what I make out of cornmeal I tend to refer to the grain as polenta.  So to set the record straight, polenta is a dish (rather porridge like in consistency) made from boiling ground cornmeal.

Cornmeal is ground from dried maize or corn, and comes in a fine, medium or coarse grind.  In Africa, white cornmeal is more traditional, where it is a staple food often made into a dish similar to polenta or grits.  Many other countries around the world make similar type dishes, or use cornmeal in breads, fritters, snack foods, and as breading to coat other foods.

So now it's time to get cooking - put your thinking cap on, get creative, and see what you can come up with.  You may use cornmeal in any form - you could make polenta or grits, make cornbread, muffins or cakes, or use it to make a crispy coating maybe for chicken or fish.  Can't wait to see what you come up with.

There are really only two rules for participating in this event:
  1. Your post must feature this week's ingredient.  If, however, over time you have found a good substitute when you come across this ingredient in recipes (maybe because you don't like it, or it's not readily available in your area, or someone in your family has an allergy to it, or you use a vegan or gluten-free substitute), then, please tell us about it, show us what you use instead and explain to us why, and then of course link up - this is after all a learning experience and it's good to know about alternatives.
  2. Your blog post must link back to this post and mention "Make it with ..... Mondays"
That's it - create your post (or feel free to link up an old post if you have one that uses this week's ingredient);  multiple posts are welcome;  then scroll down to the bottom of this page where you will see a small box that says "You are next, click here to enter". Click on that link, and follow the simple instructions - please link directly to your post, not just your blog home page.

Want to join in but don't have a blog?  No problem - just email me your thoughts, ideas and recipes, and I'll include them in a round-up the following week.  To email me just go to the "Contact Me" button on my sidebar.

If you would like to use a badge in your post, simply copy the code in the box beneath the badge below and paste it into your post.  Feel free to also use it in your sidebar if you wish.


Please link your posts for "Make it with ..... Mondays" challenge cornmeal using the linky at the bottom of this page.  The linky will be open until 11.59am Monday 28 February (NZT).

Please go to this page to link your posts for "Make it with ..... Mondays" challenge almonds.  The linky will be open until 11.59am Monday 21 February (NZT).

Last of all, before you get linking, here is a preview of what's coming up over the next 4 weeks:

Week commencing Monday 21 February - we're making it with coffee
Week commencing Monday 28 February - we're making it with tamarind
Week commencing Monday 7 March - we're making it with pomegranate molasses
Week commencing Monday 14 March - we're making it with chilli


  1. Hi Sue, Looks like I'm first this week! This is from a previous post, which I would love to share as this muffin is really good! Have a lovely day!

  2. Sue, I have a cookie recipe I've been wanting to try that has cornmeal in it so this is great! And I keep forgetting you accept old recipes. ARGH! I'm missing out joining in, I'm such a wally sometimes, lol. I will be back!! Happy Valentine's Day!

  3. Happy Valentine's Day Sue!
    I am sharing my Cornbread recipe. It is gluten free, but can be easily converted to"regular" flour if you don't have issues with gluten. Leave out the xanthan gum if you are making it with wheat flour too.
    This is a great cornbread recipe and I use it to make croutons and I also have a Thanksgiving stuffing recipe posted that I use it in as well.
    Thanks for hosting!

  4. I love cornbread and grits and well, stuff made with cornmeal - what a great linky party - thanks for hosting!

  5. I just love cornmeal prepared in SO many ways! Can't wait to read all of the posts! I've enjoyed following your blog, Sue, and need to stop by MORE often! Have a great day! Roz at la bella vita

  6. Sue,
    I'm sharing a delicious vegetable polenta recipe that I re-ran from a previous post.
    I started subscribing to your blog about a month ago and I am really enjoying it..
    Thanks for hostings. Judee

  7. Hi Sue :) I'm having such fun finding recipes that fit your themes! I'm sharing my Almond Crunch Biscotti. The crunch is provided by cornmeal and crushed almonds and it's one of my absolute favorite treats.

    Thanks for hosting!

  8. Sharing a delicious corn bread, thanks for hosting.

  9. Hi kitchen flavours - thanks for linking up those gorgeous, sunny looking corn muffins - yum.

    Brenda, thanks for linking up your almond biscotti - they look fantastic - and, yes, older posts are always welcome :-)

    Andrea - thanks for sharing your cornbread - it is always great to have some gluten-free offerings for those who have allergies and intolerances - love that you can turn this into croutons.

    Christy - thanks for linking up your grits - I've got to give that a try :-)

    Hi Roz - thanks so much for stopping by - do hope you'll drop in again :-)

    Hi Judee - thanks so much for following and for joining in - I love the look of your vegetable polenta - I never would have thought of adding vegetables, but I'm really keen to try this.

    Oh Michele, I love those Almond Crunch Biscotti - these are definitely on my must-try list :-)

    Melynda - your corn bread looks great - I will definitely be trying that out on my "broccoli-loving" partner when he gets back from overseas - thanks so much for sharing.

    Sue xo

  10. Hi Sue, you’ve certainly put a bee in my bonnet to try new recipes with your Make it with … Mondays challenges. I’ve submitted a really easy baked potato wedges with cornmeal crust recipe. Thanks for the opportunity.


Thanks for stopping by and taking the time to leave a comment. I love hearing from you and your comments are like gold to me. Your comment will be visible as soon as it has been approved.