1. Peel and devein shrimp. Leave the ends of the tails on, if desired. Place clean shrimp in a large sealable storage bag. 2. In a small bowl, whisk together remaining ingredients. 3. Pour the ...

1. For the polenta, add the milk, broth, and corn to a heavy pot over high heat. Bring to a boil. Once it boils, whisk in the cornmeal until fully combined. Lower the heat to low. Simmer and stir ...

Home cooks of our era seem to be experiencing an existential crisis. We are in love with restaurants and chefs, but we don't have time to cook. We want healthy and sustainable food but we are loathe ...

Heat 4 quart sauce pan on medium heat and melt butter. When butter foams add onions and sauté until soft and translucent. Add milk and stock. Bring to simmer and slowly whisk in polenta. Cook 25-30 ...

On its own, instant polenta is just a poor impostor of the real -- and more labor intensive -- thing. But doctor it up a bit and it's a different story. Swap out the water with milk, heap on the ...

As Hartley notes, with protein, starch, and produce, this recipe makes a nice one-dish meal, but you can feel free to add garlic bread for sopping up the sauce or a fresh leafy green side salad. "If ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings 2 tablespoons butter 2 shallots, minced 4 cups milk 1. In a medium saucepan, melt butter over medium heat. Add ...

We’ve all been the child in the kitchen given some menial food prep task. The bane of my childhood was peeling and deveining shrimp. When it was fish fry day, my mom would drive an hour out to Kemah, ...

Every year, after a month of indulging in sugar, alcohol and rich holiday meals, it’s time to clean up our act. January is like a national reckoning: Time to get healthy and change the way — and the ...