Cornmeal

Cornmeal, Boiling water, Dry yeast, Sugar, Egg, All-purpose flour, Warm water (30–35°C), melted butter

cornmeal (makki ka atta) (about 250 grams), carrot, boiled potatoes, small bowl finely chopped fenugreek leaves (methi), green chilies, finely chopped cilantro, salt, or to taste, carom seeds (ajwain), red chili powder, chaat masala powder, oil, butter, as needed

cornmeal (about 375 grams), salt, oil, warm water (about 240 ml)

cornmeal (or polenta), all-purpose flour, baking powder, baking soda, salt, unsalted butter (about 1 stick), brown sugar, honey, egg (room temperature), buttermilk (room temperature)

shortening, sugar, egg, milk, flour, baking powder, cornmeal, salt

medium-ground cornmeal (about 160 grams), water (about 830 ml), salt (or to taste), feta or brined cheese (250 grams, or more to taste), –7 oz bacon or pork belly (150–200 grams), –7 oz ham (150–200 grams), –7 oz hard cheese (150–200 grams), Ground black pepper, paprika, and seasonings to taste, Fresh herbs, to taste

yellow cornmeal, rice flour, sugar, oil, baking powder, little liquid milk to complete the dough

yellow cornmeal, all-purpose flour, za'atar spice mix, each of, paprika, sumac, garlic powder, onion powder, olive oil, water, For serving, Labneh with paprika and chili paste

cornmeal (about 200 grams), oregano, hot paprika, Black pepper, to taste, Salt, to taste, tomato paste, extra virgin olive oil, water (about 150 ml)

cornmeal, black-eyed peas, tomatoes, green chilies, oil for frying, Salt to taste, red chili powder for the dhokla, red chili powder for the black-eyed peas seasoning, turmeric, baking soda, cilantro (about 100 grams), water for boiling the dhokla

large eggs, plus 1 teaspoon granulated sugar, fine cornmeal, all-purpose flour, kosher salt, full fat oatmilk, almond extract, margarine, pitted fresh cherries, Confectioners' sugar, for serving

tamal corn flour (Maseca) (about 480 grams), pork lard (about 225 grams), salt, baking powder (such as Royal), broth or more (about 750 ml), as needed, corn husks for tamales

polenta, cut into small slices (about 300 grams), chanterelle, porcini, or cremini mushrooms (about 400 grams)

cooked and cooled polenta (about 1 kg), all-purpose flour (about 400 grams), large eggs, grated Parmesan cheese (about 100 grams), Salt, to taste, Black pepper, to taste, Nutmeg, to taste

ready-made polenta

instant polenta mix, Water, chicken breast, bell peppers, preferably different colors, Olive oil, salt, pepper, and herbs to taste

large (31/40) shrimp, avocado oil, garlic, minced, shallot, minced, dried chipotle peppers, boiling water, ground cumin, ⁄2 teaspoon paprika, brown sugar, crushed tomatoes, red wine vinegar, lime, juiced and zested

desalted, soaked cod (about 500 g), oil (about 250 g), onion, sliced (about 250 g), milk (about 250 g), anchovy fillets, grated Parmesan cheese (about 60 g), all-purpose flour (about 100 g), Black pepper, Salt, fresh parsley, Red pepper flakes, Fried polenta cubes (fried in peanut oil)

corn flour (Maseca) (about 500 grams), warm water (about 500 ml), thinly sliced beef steak (about 500 grams), Garlic powder, all-purpose seasoning, and salt to taste, Shredded cheese,

water (about 1500 ml), instant polenta (about 350 grams), grape or cherry tomatoes, ball cow's milk mozzarella, Olive oil, salt, and black pepper, to taste

Cauliflower, of which 1 pound rosettes to use and 1 pound stems and leaves to save for cauliflower soup, Milk, freshly ground black pepper, Polenta, spicy Guacamole dip, chunky mild Pico de Gallo Salsa, lemon juice, large panseared Tiger shrimp, For the soup:, water, heavy cream, parmesan cheese

Valsugana polenta, Extra virgin olive oil,, garlic, Salt,, Red pepper flakes, to taste