Polenta

1 cup Polenta
4 cups Water
1/2 cube Butter
2 tsp. Oil
Pinch of Salt



In a pot, add water with a pinch of salt. Let it come to a low boil. Place the ARDENTÉ GOURMET STIRRER on the pot, and set it on continuous stir. Add polenta gradually, oil and butter. Cook on High until polenta comes to a full boil then reduce heat to Low. Let it stir for 2 hours. When polenta is finished, turn off the stirrer and remove from pot.

 

Marinara Sauce

1/2 cup Olive Oil
2 medium-sized Yellow onions (chopped)

6 Italian Sausages
1-1/2 lbs. Hambuger
1 lb. Roast
1 Head of Garlic (chopped)
12 cans of Contadina Italian Tomato Paste (6oz.)
(For every can of tomato paste add 2 cans of water = 24 cans of water)
3 tsp. Dried Oregano
3 tsp. Dried Parsley

3 tsp. Dried Sweet Basil
1-1/2 tsp. Salt
1-1/2 tsp. Black Pepper
2 tsp. Garlic Salt

 



In a fry pan, heat 1/4 cup of olive oil. Add Italian sausage and brown on all sides, do not cook through. When sausage has been browned, take out of the pan and set aside. Add the roast and brown on all sides, do not cook through. When roast has been browned take out and set aside. Add hamburger and brown and set aside.

 



Heat 1/4 cup olive oil in saucepan over moderate heat. Add the onion and garlic and sauté, stirring occasionally, until soft - about 5 minutes. Stir in the tomato paste. Add 2 cans of water for every can of tomato paste (equals 24 cans of water), oregano, sweet basil, parsley, salt, black pepper and garlic salt. Place the ARDENTÉ GOURMET STIRRER on the pot, and set it on continuous stir.Bring to a low boil, and add the browned Italian sausage, roast and hamburger. Set the stirrer on the intermittent setting. Let stir for 4 hours or until thick. When sauce has finished cooking, turn off the stirrer and remove from pot.

Clam Chowder

8 strips of Bacon (diced)
1 large Yellow Onion (diced)
6 stalks of Celery (diced)
3 lbs. of Russet Potatoes (diced and boiled)
3 cans Clam Juice
4 cans of Ocean Clams
2 cups of All Purpose Flour
2 pints of Heavy Cream
1-1/2 Bay Leaves
1/4 tbsp. Clam Base
10 tbsp. Butter
Salt & Pepper to taste

 



In a fry pan, add bacon and sauté with butter, onions and celery. When translucent, transfer ingredients and remaining juices to a pot. Add flour and cook on Medium Heat for 2 minutes. Add clam juice, heavy cream, clam base, bay leaves and pre-boiled potatoes.     

 
Place the ARDENTÉ GOURMET STIRRER on the pot and set on a constant stir. Keep on Medium Heat for 10 minutes or until thick. Add clams, adjust seasoning to taste and reduce heat. Let stir for another 2 minutes. Turn off stirrer and remove from the pot.
 
Serve hot.

 

Corn Chowder

1 tbsp. Butter
1/4 lb. Bacon (diced)
1 cup Onion (chopped)
2 tbsp. Flour
4 cups Chicken Broth or Stock
4 cups Potatoes (peeled and finely diced)
2 cups fresh or frozen Corn Kernels
1 cup Half-and-Half
Salt and Pepper to taste
Pinch of Cayenne Pepper (optional)
2 tbsp. fresh Italian Parsley (chopped) - (optional)

 



In a pot, add butter. Once butter is melted, add bacon and let it brown.

 

When bacon has been browned, remove from the pot and set aside. Keep 1/4 cup of bacon grease in the pot and add the onions. Season with a pinch of salt and pepper. Cook until soft. Mix flour into the onions and bacon. Pour in the broth (or stock) and potatoes. Bring to a boil. Lower heat to Low and place the ARDENTÉGOURMET STIRRER on the pot and set on a constant stir. Once potatoes are tender, add the corn and stir in half-and-half. Let Simmer approximately 5 to 6 minutes. Turn off the stirrer and remove from the pot.

 

Season with cayenne pepper (optional), and add additional salt and pepper to taste. Sprinkle with parsley (optional).

 

Serve hot.