Cornmeal

I first created this recipe at Routh Street Cafe in 1984. I've since had it on menus at five different restaurants in some form or another. It's also delicious when spread with a mixture of one part jalapeño jelly and three parts cream cheese whipped together. It's also best served warm.

Can be prepared in 45 minutes or less.

Consider this delicious dish as a vegetarian main course, too.

Can be prepared in 45 minutes or less.

Half of one of these loaves is enough for the croutons for the White Bean and Ham Hock Soup with Arugula.

Two kinds of cornmeal are essential here: The fine cornmeal keeps the coating together, and the polenta makes it crisp.

This starter gets a double dose of cayenne — in the cornmeal coating for the shrimp and in the garlicky mayonnaise dip.

Sour cream can be substituted for the mascarpone, but the polenta won't be as rich.

Joan Macht of Manistee, Michigan, writes: "My wedding shower was held at the Blue Slipper Bistro in Onekama, Michigan. For dinner I had the veal scaloppine saltimbocca, and now I want to make it for my new husband. Will you ask owner Cheryl Kissel for the recipe? The word saltimbocca in this classic Italian recipe means "jumps in your mouth," because of the great combination of flavors. The addition of herbes de Provence gives this version a bit of a French accent.