Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.


Chef Jeff Vigilla gets creative with Tulip Luncheon Meat and Kualoa ranch shrimp and oyster chowder, Tulip Luncheon Meat chicken and polenta, and Kualoa farm-raised tilapia with oyster sauce and Tulip Luncheon Meat sauce.

Posted By: As Seen on OC16
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 0 people have saved this recipe

Print   Add to Printer62 Times Printed

Ingredients: Print   Add to cart
US Metric

For the Polenta 2 Tbl Olive Oil

¼ Cup Onions, White Diced

½ Cup Polenta

2-1/2 Cup Chicken Stock

¼ Cup Milk

¼ Cup Parmesan Cheese, Freshly Grated

¼ Cup Cooked Tulip (include the rendered drippings)

¼ Cup Shredded Chicken Breast

¼ Cup Cooked Broccoli Florets

2 Tbl Cooked Green Peas

½ tsp Salt or to taste

¼ tsp Pepper


Additional Garnish: 

1 Tbl Grated Parmesan Cheese mixed with

2Tbl Panko Bread Crumbs & 1tsp olive oil.

For the Pumpkins 2 Petit Pumpkins (Slightly larger than a softball)

½ tsp Salt

¼ tsp Pepper

Cooking Process:

Freshly Ground Method -In a saucepot heat the olive oil over medium high heat.

-Add the onions and sweat slowly till transparent.

-Next add the polenta and stir to coat with the olive oil.

-Add half of the chicken stock whisking quickly to incorporate before adding the remaining.

-Continue to whisk till fully incorporated and smooth. Reduce the heat and cook for 4-5 minutes whisking occasionally.

-Whisk in the milk then fold in the parmesan, tulip, chicken, broccoli and peas.

-Season to taste.


To serve:

-Fill two prepared petit pumpkins top with the parmesan & panko garnish. Baked in a pre-heated 425° oven for 5 minutes, plate and serve.


Additional Garnish: (Ground Method)

-Slice off the top of the pumpkin about ¼ from the top.

-Scoop out the seeds

-Season the inside and inner part of the top.

-Bake in a pre-heated 375° oven for 25-30 minute till soft but still firm.

-Reserve for use.