Ingredient: polenta

Sautéed Shrimp and Scallops

Recipe courtesy of Kirk DeLoach, Executive Chef, The Army and Navy Club (Washington, D.C.)...

Roasted Half-Chicken With Creamy Grits

Recipe courtesy of David Boswell, Executive Chef, Fort Wayne Country Club (Fort Wayne, Ind.)...

Herb Butter Roasted Rack of Australian Lamb with Lamb Jus

Recipe courtesy of Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club (Houston, Texas)...