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Ron-Fazio-small

Little Italy Favorites: September

by Ron Fazio, Richmond, VA | Written on September 1, 2011

Check out this month’s features, a recipe for the Spiced Shrimp and enter to win a special “Chef’s Table” dinner at your local Maggiano’s!

Spiced Shrimp with Crispy Polenta
Sautéed with spicy bell peppers in a lobster cheese sauce on top of crispy Parmesan polenta

Chicken, Spinach and Mushroom Lasagna
Layered with Italian cheeses, baked with bread crumbs, alfredo & marinara sauce

Mikey’s Meatloaf
Italian-style meatloaf with ricotta, ground beef & veal, finished with white wine cream sauce, fennel & crispy leeks

Stacked Chocolate Peanut Butter Bar
Layered chocolate, peanut butter & hazelnut mousse with blackberries & caramel sauce

Recipe for Spiced Shrimp & Creamy Polenta
Serves 4

Ingredients:
1 lb. Shrimp, shelled & deveined
2 tsp Paprika
1 Tbsp Vegetable Oil
1 Cup Red & Yellow Bell Peppers, sliced
2 Cloves of Garlic, minced
1 tsp Red Pepper Flakes
1 Cup White Wine
2 Cups Heavy Cream
2/3 Cup Tomato Puree
1 Tbsp Chives, chopped

Creamy Polenta:
1 Cup Polenta, instant
1 qt. Chicken Stock
¼ Cup Half & Half Cream
4 Tbsp Butter
1 Cup Parmesan, grated

Instructions:
1. In a large Sauce Pan, bring the Chicken Stock and Half & Half to a simmer.
2. Turn heat to low and slowly stir in the Polenta.
3. Cook for approximately 5 minutes on low heat, stirring often with a wire whisk to prevent lumps.
4. When the mixture is creamy, turn off heat and stir in the butter and Parmesan cheese. Set aside.
5. Marinate shrimp with Paprika and a pinch of salt & pepper.
6. In a large Saute Pan, heat 1 Tablespoon of oil.
7. Add Shrimp to pan and saute for 3-4 minutes.
8. Remove Shrimp from pan and set aside.
9. Add Red & Yellow Bell Peppers and saute for 2 minutes.
10. Add Red Chili Flakes and Garlic. Cook for 1 minute.
11. Add White Wine and reduce by 2/3.
12. Add Heavy Cream and Tomato Puree. Cook for 3-4 minutes.
13. Stir in cooked Shrimp.
14. Pour Shrimp mixture over Polenta and garnish with Chives.

Email us your favorite “Family Style” recipe at MGMarket@Brinker.com for a chance to win a special, off-menu, dinner created by your local Executive Chef for a group of you and your family or friends! We will also randomly choose 5 lucky winners to receive $100 Maggiano’s Gift Card! Please submit recipes by Thursday, September 8 and winners will be announced Friday, September 9.

  • Dgauci

    Can’t wait to try it!!

  • http://www.facebook.com/randy.fong1 Randy Fong

    Mmmmm. Great!

  • Nanwag

    Better than Italy!

  • Ladybirdrose

    I’m not a shrimp eater, but the recipe sounds wonderful!  Could I substitute another seafood for shrimp?

  • Paul Hurley

    I’m leaving now to buy shrimp and cream so I can get started…sounds great!

  • Jpetroroy

    Yum! I love new shrimp dishes.

  • Deb

    Yum!! It sounds delicious! Going to lunch there tomorrow!

  • Wephenn

    Looks good but is it crispy or creamy?

  • Chj

    Could it be made non-spicy?  Everything else sound wonderful

  • Anonymous

    I’ll bet this tastes as delicious as it looks.

  • Jackee17

    Are any of September’s Little Italy Favorites gluten-free, or can they be modified to be gluten-free? Obviously the lasagna is not, but I’m hoping for at least one of the others. Thanks as always!

  • Miavilla

    Yummmmmmm!

  • Kyw76

    Will be making this at home very soon!!! Looks delicious!

  • Simi44

    I don’t care for seafood, but will defintely try this with chicken. 

  • Starlady1891

    This recipe has my name all over it.  As my son would say, “It is like the beginning of the Universe.”

  • Barb0515

    Maggiano’s is my favorite ever!  Thanks for the recipes

  • http://pulse.yahoo.com/_COMHKCO36P2US5HVFMWXNRYXBU PaulJ

     Tough to beat Maggianos!!!

  • fitz

    Looks fantastic! Can’t wait to try the recipes!

  • http://californiatraveler.blogspot.com Suz

    Why did you use chicken stock? If it’s made like that in the restaurant, I can’t eat it…I don’t eat chicken. :-(

  • Ngdav

    We like seafood.Wish u have more seafood items.Thanks.

  • http://pulse.yahoo.com/_AUTEHKKPJQQ6IF72NYYUPBCAYA DeniseG

    Gonna make it this weekend! Thanks

  • MT

    This sounds fabulous. Can’t wait to try it..but I’d rather you cook. I do appreciate the recipe. Thanks for sharing.

  • Jmuecke

    Can’t wait to try…….would probably prefer to forego the work and sit outside on your patio during one of these spectacular September days (or evening).

  • Piscean34

    Souds delicious! Yummy

  • Kay

    I’ve enjoyed Maggiano’s

  • shana

    Ooooh, I’d love to win a gift card, but a private dinner would be nice also :)

  • James Scott

    Will try this one for Shore!

  • James Scott

    Will try this one for Shore!

  • Adel4

    All I can say is yummmmmm!

  • Adel4

    All I can say is yummmmmm!

  • Bower Bethany

    yummy!

  • Grammoran

    Can’t wait to sample the new recipes. I am glad to see some gluten free entrees as so many have issues with the pasta! Thanks for including my gluten intolerant friends in you entrees.
    GramMoran

  • BrendaFL

    Looks easy to make and sounds delicious.

  • Phyllislf1

    How would it be without the red pepper too bland?

  • LMS

    This sounds great! Will try it this weekend. How about the Mikey’s Meatloaf recipe? I am looking for the perfect meatloaf.

  • Janet

    As always your recipes are  delicious and tempting.  But I’m like another comment, I’d rather sit, relaz,  be served and emjpoy. Right now still too hot in the kitchen to serious cook.
    We’ll be there soon to try this.  
    Joe/Jan

  • Marie Davis

    we have gone to your restraurent a number of times we love the food & everyone is very friendly we just went sat for our anniversary Thank you

  • http://www.facebook.com/profile.php?id=1546160293 Tonya Smith

    Excited to try it.

  • Eden99dv

    This is exactly how I make MY polenta (cheddar cheese works also for a slightly dif. taste).  I can only IMAGINE how awesome it will be with the ‘Spiced Shrimp’ a top of the polenta!!!  Yum!  Also, try baked salmon (baked with a stoned ground mustard and brown sugar glaze. 1 Tbs. mustard, 2 Tbs. brown sugar.  This makes enough for two pieces of salmon) with caramelized onions a top of the salmon then placed on a bed of polenta.  It is one of my absolute FAVORITES dishes! 

  • Arnie Adler

    Looks great!

  • Melissa_hardaway

    What could be used instead of Polenta?

  • Guest

    Cna’t wait to try it and impress my friends!

  • Diane

    It would be nice if you would add a print icon so that we can print the recipe and the photo of the finished product with having to print all of the comments and side bar stuff.  Thanks.  Love the recipe and will make it this weekend.

  • Alicia Kolton

    Sounds wonderful but a lot of work. I will have to come in to Maggiano’s and order it!

  • hank

    I have the same gluten issues.

  • Kenike2007

    Looks good going to try this weekend!

  • Bluhrig

    Me, too.  There are a few ingredients it would take a while to get when I go shopping.  Better to sit and relax while someone else makes it perfectly.

  • Brownintl

    Get rid of all the grossly fattening and artery cloging ingredients and I would love it.  Elinminate the following -
    2 cups heavy cream
    1/4 cup half and half cream
    4 tablespoons of butter
    Make the grated Parmesan more like 1/4 cup than 1 cup.

    Every other ingredent is great, go there ALL the time but the prepare dishes o my taste – no breading, veggies instead of pasta, it can be done and tadte great.  Get a little creative, on the healthy side.  More olive oil, less cream/butter/fat.  Thanx!

  • Faith

    How do I get my 50% off this dish?

  • bhecht12

    I agree on the non-spicy shrimp but is the polenta “crispy” or “creamy” since both terms are used in the submitted recipe offered for our enjoyment…  In addition, the stacked dessert sounds extraordinary except for the fact that it contains peanut butter, something my husband & I abhor.  Why can’t it be made without the peanut butter since the hazelnut mousse with the blackberries would be divine!!! 

  • Rwoodburn2971

    Oh so good, just had luch there today.

  • tblackmon

    Leave out the tsp of red pepper flakes.  That’s what’s giving it the heat.

  • Mark

    Mama Mia!!

  • Smiles

    Sounds really good!!

  • Dpalmer489

    Can’t wait to try this next time we are at Maggiano’s!

  • Dpalmer489

    Can’t wait to try this next time we are at Maggiano’s!

  • Davidsonbjk

    Maggianos is great for gluten free.  When we went, the chef came to the table and spoke with my daughter who has celiac and made her choice of menu item, gluten free.  That included a her choice of pasta.  She said it tasted great.  We will go back again when we are nearby.

  • Davidsonbjk

    Maggianos is great for gluten free.  When we went, the chef came to the table and spoke with my daughter who has celiac and made her choice of menu item, gluten free.  That included a her choice of pasta.  She said it tasted great.  We will go back again when we are nearby.

  • Cavalletta

    Thanks for the recipes!

  • Jmoroney1

    The recipe sounds great will try it for entertaining.

  • Judysinger

    You are SOOO right!  When are restaurants going to realize that they are killing off their customers by clogging their arteries.  They’d be REALLY talented if they could make foods taste great that didn’t have all the butter and cream, etc.  It’s not unique to pour rich ingredients into something to create flavor – the art is in knowing how to cook without all that unhealthy stuff.

  • Jlbasgall

    So rich and lucious. Can’t wait to try this…..

  • Jlbasgall

    So rich and lucious. Can’t wait to try this…..

  • Mommiesalamie3

    JEEZE, GET RID OF THE GOODD STUFF? I don’t think so. I’d rather cut out something else and ENJOY a meal as this occasioally! How about exercise and liver cleansing, live foods in between? Just saying…..

  • megan

    it depends on what you consider ‘unhealthy’. Maggianos culinary team is more than qualified to ceate something that may not have all of those items that not everyone chooses or cant eat, remember that they caters to all guests, thier motto being “Making people feel Special”, seriously applies here. Take a moment to visit and ask them to create something you prefer and I am positive it will not taste like you are eating a cardboard box, the others dining with you may chosse the more rich items…..

  • Tarheelgirl526

    Shut the hell up!!

  • Tarheelgirl526

    Shut the hell up!!

  • Lissi

    I wasn’t able to get the 50% off coupon either. 
     

  • Carebr2

    This sounds wonderful!

  • Giselle Barrera

    I’m going to have to try that. Sounds delicious!

  • lycos

    Product cost is a primary issue in the restaurant business; prices must be competitive. But I always am concerned with shrimp as an ingrediant since most restaurant shrimp is imported from Thailand due to its low cost. Msot shrimp from Thailand is treated with antibiotics that are banned for use in our country because they are carcinogenic.  Not to mention that importing such shrimp destroys the US shrimping business. OK, that lecture aside, the dish sound delicious and I may look forward to making it (with wild caught U.S. jumbo shrimp).

  • Hmyers42

    Shrimp is not my thing, but I do like the Chicken, Spinach, and Mushroom Lasagna.
    Sounds good to me

  • Ellie

    Highlight just the recipe and then hit “select” for print and you will get only the recipe.

  • Rajeshpanda

    If you reduce the creamy and butter content to the best possible quantity, I bet , Many of the young and conscious crowd would like it. I am in this list.

  • Rajeshpanda

    If you reduce the creamy and butter content to the best possible quantity, I bet , Many of the young and conscious crowd would like it. I am in this list.

  • lycos

    Someone asked how to get the 50% coupon. Go back and open the original email. To the right of “Click Here For the Recipe & Enter to Win” is a box (Click Here For 50% Off Any Features.” Click that box. Be warned, however. You will need to turn off your secure browser features and will be directed to Facebook. Then you will need to log in. Me? No way! Not for 50%, not for anything. I resent companies that coerce people into registering on Social Networking sites to get a lousy coupon or enter a sweepstakes. This bullying just turns me off. They can eat their own damn shrimp.

  • hungry

    Please take the mushrooms out of the lasagna.

  • mr bill

    Instead of whining, get creative and use veggie stock.

  • Kzydron

    where is the link to the contest?

  • Czizo

    These are really interesting dishes. I can’t wait to try them out

  • Mommiesalamie3

    It is important to watch our health; however, we all need calcium etc. No one is suggesting that we eat like this everyday. All things in moderation !

  • Swalthall

    Wow–this looks amazing!

  • david

    I can’t wait to try this…

  • Farmerdave

    Looks delicioso!  Grazie.

  • Olga

    This new dish is really interesting. We will come as soon as possible to try it

  • Cknittyfingers

    Simple, straight forward, looking forward to serving it to my guests.

  • http://www.facebook.com/people/Jinwook-Lee/100001482308804 Jinwook Lee

    Looks decent! Btw, any non-spicy version?

  • Gc818

    I will try this receipe, it sounds scrumptious!  I would really rather order it at the restaurant first this week. BUT if it isn’t there I will definately make it.

  • Fhlorelei

    I have to agree that forcing people to go to a social networking site is not the way to make and keep your regular customers happy.  I don’t Tweet, Text or do Facebook.  So please find another way to promote your place of business and  allow your regular customers to be included in special promotions.  

  • RDB

    I totally agree Lycos.I am not joining Facebook for a 50% coupon!!
    RDB

  • Grits50

    Sounds good but lots of calories! Can you lighten it up!

  • Liz Short

    Sounds life the perfect September paste. I will make it this weekend. 

  • PEP

    I don’t like it when you have to post it on a Social Network, either give a coupon or not.

  • Sarah Owens

    yum

  • Bobndel

    what about the salt? tons of it. my blood pressure goes way up every time i eat there.

  • Mktg Prof

    The facebook registration requirement makes this offer unacceptable. I do not participate in it but do like your restaurant.  It is too bad that you have been sucked into this type of tie-in.  I suggest that you review your marketing strategy.

  • Nan Miller

    Gosh, this sounds wonderful.  I can’t wait to try it.  This is really food for the soul!!
    My soul and heart will be happy!!! I have been a customer of Maggiano’s for years and
    now, with this receipe, I could cook like their chef (only kidding)
    Nan

  • DonieUK

    They are actually building or have built shrimp farms in the deserts here now, so hopefully healthier shrimp for us.

  • Lisa Ann Hillberg on facebook

    Well I liked them on FB…& I love the resturant…Wish I cud go more often…I would love to win this contest…

  • ken klinsky

    it looks yummy

  • Edwina Brown

    Stacked Chocolate Peanut Butter Bar is my favorite. I think I’d like Chinken Spinach mushroomLasagua if it didn’t have mushrooms.
    As for this recipe I’d have to try this with chicken or veal as I am extremely allergic to shrimp. It sounds really good.
    Thank you for a chance to win. I’d sure love to. Edwina Brown

  • mi

    Love the food but please do not force us to join Facebook just to get a coupon.  I think giving you are e-mail should allow us the coupon without joining another social network.
    Love all your restaurants.

  • Grammargrump

    I couldn’t agree more with the artery clogging heavy cream being a deterent.  I’m sure it tastes good, but that’s way more calories and fat than I need.  And real Italians wouldn’t add chili peppers.  Real Italian food in Italy is flavorful and light.  That’s why Americans are fat and Italians aren’t.

  • Hotgma40

    Just had lunch at Maggiano;s today.  the spciy Shrimp and Polenta is one of the best meals I had there.

  • NB32

    Coupon

  • Mygirlfridaymo

    I agree.  Eating healthy is important, but no one forces us to eat!  Eat less and eat the “bad” stuff occasionally.  Like drinking: people who drink moderately live longer than those that don’t drink at all.  Is it the alcwohol or the moderate attitude to living?  I like to think it’s the latter. Also, my grandparents ate butter, fried foods, bacon, etc., everyday and lived to their 90′s.  Is it the food type that kills us or the chemicals we have used to improve food production?  I plan to continue enjoying Maggiano’s as I have for the last 14 years!

  • Charmaine Eickhorst

    I can always count on excellent food & service at Maggiano’s.

  • fnett

    Looks delicious!!

  • april

    I can get a 50% coupon off anywhere, and I don’t like to “waste” my ink unless i’m 100% sure I will use the coupon.

  • JoMarie

    Can’t wait to have my husband whip up a couple of dishes. You have to eat in moderation, which I don’t, but it’s all worth it! Don’t skimp on the cream and butter…just eat less! It’s well worth the dine!

  • Celina

    This looks amazing and I cant wait to try it

  • SM

    This is ridiculous.  I am confused about the process.  Either give me a coupon at regular email or not.  I don’t do Facebook because I don’t want my every thought out there.

  • Jackiemd221

    you are so right , Ilove Maggiano’s my Grandson and I have a get together ones a month there ,we are determined to get through the Menue one meal at a time. lol 

  • TAMMY

    Maybe you should try Seattle Sutton’s Healthy Eating.  They’ve got great healthy entrees!

  • Lori Tijerina

    Smart and ALL so true!!!

  • Angel

    Wow!!

  • What

    Wow!!!

  • Koenk

    That’s dinner tonight at our house.

    Kerry Koen
    Boca Raton, Florida

  • Guest

    I am so tired of companies that promote their businesses to people through social networking sites.  I have no desire to get on facebook, twitter or any other type of site, especially to print out a stupid coupon.  I have already provided you with my email address so don’t send me an email to tell me to go to somewhere else to print off your marketing material.  Just include it in the email!

  • Diane

    Thanks Ellie for your suggestion.  I appreciate it.  I tried highlighting and “print” but it wants to print 26 pages which includes all of the comments.  I even tried highlighting, copy & paste into power point & nothing showed up when I clicked on paste.  I finally got it to paste into Word though so I’m fine now but it would have been much easier if they just provided a print recipe only feature.

  • jan

    oooooh, thank you!!!! Is it possible to get the recipe for the lasagna, too?  Lasagna being my son’s fave thing in the world and he has a birthday coming up….

  • Gerald Steinberg MD

    Looks great! I can’t wait to try it.

  • Gerald Steinberg MD

    Looks great! I can’t wait to try it.

  • Jmtobin44

    There is mostly negative feedback for your 50% off coupon offer.  Usually Lettuce us entertain you does a great job of  marketing but this time you definitely blew it—-you would have been better off doing nothing.  We’re “Regulars” and enjoy your food/service but if you’re going to offer some type of discount—-just do it as they say.

  • Jmtobin44

    There is mostly negative feedback for your 50% off coupon offer.  Usually Lettuce us entertain you does a great job of  marketing but this time you definitely blew it—-you would have been better off doing nothing.  We’re “Regulars” and enjoy your food/service but if you’re going to offer some type of discount—-just do it as they say.

  • Chopkinsaz

    how do u enter for the contest? or dinner?

  • Chopkinsaz

    how do u enter for the contest? or dinner?

  • http://californiatraveler.blogspot.com Suz

    Well, “Mr. Bill” I’m not making this recipe, I was complaining because it uses chicken broth so I can’t order it in the restaurant. In order to use the half off coupon, you need to order one of the featured dishes. As I only occasionally eat fish/shrimp, I would like to order this dish, but can’t due to the use of chicken in the recipe. Were I to actually make this at home, I, of course, am smart enough to modify the recipe to meet my dietary needs.

  • M.T.

    How about a 50% coupon (I can print off of this web-site) for any meal that I want to eat?

  • M.T.

    How about a coupon for anything I want to eat in your restaurant that I don’t have to go to facebook for?  Ms.T

  • Jscassel

    Not going to Facebook for a coupon.

                        Angela

  • Angelbear73

    It’s an Italian restaurant!  I’m guessing that’s how real Italian’s cook.  If you don’t like that artery clogging food, then get one of their salads!

  • Cvaz034

    YUM! Stacked Chocolate Peanut Butter BAR! Definitely have to go try this one :)

  • Wouldn’t you like to know?

    OK – I do not believe that this recipe shows us how the Polenta gets “crisp” so it is not complete

  • sissa

    Totally resent the link to Facebook for 1/2 off coupon. Not good business marketing.  Also, agree w. comment re. content of the yummy looking food – cut the cholesterol content. 

  • Bettslady

    Just don’t eat it…or do as you said tweek the recipe yourself.

  • JB

    I’m sure they can…they  choose not to bc it taste better to  them that way.  How bout you just don’t eat it and you won’t have any worries!!!!!

  • JB

    Well said!!!!!

  • JB

    Great response and they do have lighter items and wre willing to prepare dishes to your liking.  If a patron feels a dish is too much…order a salad.

  • JB

    Don’t go anymore!!!!

  • Anonymous

    I Can’t wait to try this!  There are many other recipes you may like.  Moderation is the key.

     

  • spaghetgirl

    this clearly isn’t the exact recipe.  The signature dish calls for a cheese-lobster sauce and crispy polenta.  The recipe doesn’t have cheese or lobster stock in the sauce, and the polenta preparation ends with cooking it (doesn’t go on to chill, cut & fry).  Either way, it sounds delicious! 

  • Susi

    I would love to win this dinner for four.

  • Kathy

    This looks like a wonderful and creative dish.  Like many fun and interesting entrees, this one is high in fat.  Perhaps, it would be a good dish to share with a dining partner.  You could share the dish and share a chopped salad and enjoy the bread that is brought to your table, and that would be a very ample and fulfilling meal.  Maggiano’s offers many sides to accompany their entrees, but with their generous portions and because the dish is relatively high in fat, you could pass on them.  Our family has enjoyed Maggiano’s for a few special occasions, and the meals are always great.  Like a previous comment, just enjoy in moderation.  Enjoy the ambiance, your company, the meal and the time you have to connect with friends and family without electronic interruption.  It’s worth it.   

  • Not-Interested

     I find it a form of discrimination when a business forces you to join Facebook or twitter to get a discount. The same discount should be available to all customers on all media platforms. I was going to use this coupon this weekend; now I’ll not even be using Maggiano’s at all. Bad compnay!

  • Joe

    How does the Polenta get crispy?  I’m guessing you gotta make it cold then slice and fry in butter or oil or something.  And how is that a lobster sauce?

  • Das0508

    Thank you! I think it’s great that you are sharing this recipe with us! I’ve read some of the comments here and want to remind people that they are free to make whatever adjustments they want for whatever reasons – as most people do. I also love that you are facebook!!! What a nice way to get the word out among the IT social network. I enjoy sharing info w/ my friends there. I, too, have been a big fan of Maggiano’s long before fb at your locations in Scottsdale, Denver and LA! Again, thaks for the recipe, I can hardly wait to try it (My Way!).

  • kpro

    Thank you for sharing and ignore the stupid comments below – seriously people!  They are being nice in sharing a great recipe and you start picking on them for calories/content, etc. . . .If you don’t like it – don’t make it!

  • Foggra

    I agree!!!!!!!!!!!!

  • Mahaiman

    Another nice way to make Polenta, I love it. I always enjoy Maggianio’s recipes.
    Thank you
    MaryAnn

  • Robert Toback

    You are the best Italian Restaurant, your food is always cooked to perfection and your staff is always friendly, efficient and they do their job with grace. We do not eat out as much as useds to, but are first choice is always Maggiaon”s.

  • http://www.facebook.com/profile.php?id=1194720087 Sarah Hojnacki

    Hi Foggra & Florelei,
    Thank you for the great feedback–I just posted the coupon for you to access on the blog.

    Thank you!

  • healthy person

    a 1/2 c of heavy cream per person – plus all that cheese  WOW :(

  • Rstoler1

    Lobster cheese sauce?? Does anyone see Lobster and/or Lobster base in this sauce??

  • Annenelso

    do you really have to ASK?  what about the salt? then OBVIOUSLY unless you are also STUPID you would know to elilminate or reduce… honestly some questions and things that appear… if you do not know this no wonder you have high blood pressure.     

  • Maggiano’s

    Hi Lycos & RDB,
    Thank you for the great feedback–I just posted the coupon for you to access on the blog.
    Thank you!

  • Maggiano’s

    Hi Megan,

    Thank you and it is great to know that you have been infomed on all of our capabilities and how we can customize any dish. Glad you are a fan and thank you!

  • Amy

    My favorite food at Maggiano’s is your stuffed mushrooms. Not that all of your dishes aren’t great, but that is my favorite.

  • Maggiano’s

    Hi Brownintl,

    Thank you for the great feedback! I am very pleased to know that you have taken advantage of our chefs and we are able to customize your order to your liking! I will work with my fellow chefs to create some more healthy recipes to post for you and everyone who enjoys lighter dishes.

    Thank you!

  • Maggiano’s

    Hi PEP,

    Thank you for the great feedback–please check today’s post, I just posted the coupon for you to access on the blog.

    Thanks!

  • Marilynharlan

    I am making this today.. thank you so much.. something I can actually do   (I hope)   looks great

  • Maggiano’s

    Hi Judysinger,

    Thank you for reaching out to us and giving us your opinion. We will work to create some recipes for the blog that are healthier for you and our guests that enjoy a lighter dish. We have chefs in each and every one of our restaurants who are more than willing to customize any dish to make it healthier by substitution of fresh ingredients we have in the kitchen. I would encourage you to visit your local Maggiano’s and ask the chef for a custom dish if you do not see one on the menu to your liking.

    Thank you!

  • Maggiano’s

    Thank you for the great feedback–I just posted the coupon for you to access on the blog under today’s post.

  • Maggiano’s

    Thank you for the great feedback–I just posted the coupon for you to access on the blog under today’s post.

    Thank you.

  • Maggiano’s

    Thank you for the great feedback–I just posted the coupon for you to access on the blog under today’s post.

    Thank you.

  • Lizette Brown

    I love Maggianos, but I can’t get to the 50% coupon either.  I even logged in on facebook, only on my page.  Where is the coupon?

  • Dcolley1

    Love the pasta favorites…lasagna rules!

  • Maggiano’s

    Hi Lycos,

    Thank you for reaching out. We do import our shrimp but we have VERY strict specifications on how the shrimp is handled.

    Thanks.

  • Royal Chocolate

    Ditto

  • Divinevines

    Thank you for posting coupon to the blog! YUM!!

  • Maggiano’s

    Hi Wephenn,

    The polenta is crispy on the outside and creamy in the middle. Hope this helps!

    Thank you!

  • http://www.facebook.com/people/Pastor-Milton-B/621187853 Pastor Milton B

    isn’t ironic that people on the internet looking for internet deals are resentful of a completely generous offer because they are asked to interface with a free social network (internet)site? Internet  is social networking people! Thanks Mags, I’m all in!

  • Maggiano’s

    Thank you for the great feedback! That glazed salmon sounds yummy! Will have to try it.

  • Maggiano’s

    Hi Kpro,

    Thank you and we are glad to hear that you enjoy our restaurant and the recipes!

  • Maggiano’s

    Hi Kpro,

    Thank you and we are glad to hear that you enjoy our restaurant and the recipes!

  • Maggiano’s

    Hi Das0508,

    Thank you for the great compliments! We are very pleased that you enjoy the recipes and please continue to engage with us on multiple vehicles.

    Thanks.

  • Maggiano’s

    Hi Das0508,

    Thank you for the great compliments! We are very pleased that you enjoy the recipes and please continue to engage with us on multiple vehicles.

    Thanks.

  • Maggiano’s

    Hi Joe,

    Yes, it is creamy polenta first and then chilled and fried. As far as the sauce for the recipe, we have changed the recipe that we use in the restaurants to make it more friendly for our guests cooking at home. The lobster cheese sauce is a very long process; lobster stock then lobster sauce, then combining it with our alfredo and marinara. To re-create the exact recipe, you would have to make multiple sauces with a lot of ingredients. We provided you with a more simple recipe with the same idea. 
    Hope this helps. Thanks!
     

  • Maggiano’s

    Hi Joe,

    Yes, it is creamy polenta first and then chilled and fried. As far as the sauce for the recipe, we have changed the recipe that we use in the restaurants to make it more friendly for our guests cooking at home. The lobster cheese sauce is a very long process; lobster stock then lobster sauce, then combining it with our alfredo and marinara. To re-create the exact recipe, you would have to make multiple sauces with a lot of ingredients. We provided you with a more simple recipe with the same idea. 
    Hope this helps. Thanks!
     

  • Maggiano’s

    Hi Spaghetgirl,

    You are exactly right! We have changed the recipe that we use in the restaurants to make it more friendly for our guests cooking at home. The lobster cheese sauce is a very long process; lobster stock then lobster sauce, then combining it with our alfredo and marinara. To re-create the exact recipe, you would have to make multiple sauces with a lot of ingredients. We provided you with a more simple recipe with the same idea.

    Thanks!

  • Maggiano’s

    Hi Spaghetgirl,

    You are exactly right! We have changed the recipe that we use in the restaurants to make it more friendly for our guests cooking at home. The lobster cheese sauce is a very long process; lobster stock then lobster sauce, then combining it with our alfredo and marinara. To re-create the exact recipe, you would have to make multiple sauces with a lot of ingredients. We provided you with a more simple recipe with the same idea.

    Thanks!

  • Maggiano’s

    Hi,

    We have changed the recipe that we use in the restaurants to make it more friendly for our guests cooking at home. We have provided a creamy polenta recipe, as we believe that not everyone has the capabilities to deep fry at home. The lobster cheese sauce is a very long process; lobster stock then lobster sauce, then combining it with our alfredo and marinara. To re-create the exact recipe, you would have to make multiple sauces with a lot of ingredients. We provided you with a more simple recipe with the same idea.

  • Maggiano’s

    Hi Jscassel,

    Please check today’s post–I just posted the link to the coupon on the blog.

    Thanks.

  • Maggiano’s

    Hi Chopkinsaz,

    Please send us your favorite “family style” recipe to MGMarket@brinker.com to enter to win a chef’s table dinner.

    Thanks.

  • Maggiano’s

    Hi Hotgma40,

    Thanks for coming in and we are so pleased that you enjoyed this dish!

    Thanks.

  • Maggiano’s

    Hi Jinwook Lee,

    Just make the recipe without the red pepper flakes! Thanks!

  • Maggiano’s

    Substitute your favorite pasta!

  • Sandra

    I do not see ant coupons I can access on the blog, anybody can help?

  • sarah

    Hi Sandra,

    Please check the “homepage” of the blog for the newest posts, as this comment spread is under the specific post from yesterday.

    Blog.maggianos.com

  • Marieaneen

    Love the food and agree that you should not have to turn off your security to get a coupon!  

  • Maggiano’s

    Hi Sandra,

    The coupon is located on the homepage of the blog. Right now we are specifically on the post from yesterday, “Little Italy Favorites: September.” To view other posts go to blog.maggianos.com.

    Thanks.

  • chunky Dave

    sounds  and looks good………….BUT……………Tell Mr Maggiano that we will make it at home because we won’t join facebook to get a coupn which indicates that the price of the dish is 50% too high in the restaurant.

  • Ed

    Thanks for putting the coupon on the blog..

  • Hudik

    They have the best lasagna around. Don’t mess with it!

  • bernie gav

    Sounds really good!!!  Lots or cream—ow cal no doubt

  • NoOneImportant

    I agree as well.  I find all this social networking to be a complete invasion of my privacy.  Not going to do it for anyone.  Great recipe, thanks Maggiano’s!

  • Marilynharlan

    just made this… BLEW everyone’s mind… so good… we are a shrimp and gritsgroup but this was so much better… I fried the polenta into cakes with Pam in a nonstick pan…Thanks Chef!

  • Wowmenow

    Advertise your specials here! It’s free to use and you can earn residual income every time someone saves money- even with your competitors! Customers can save 50% off or more also.                    NO CREDIT CARD needed to sign up and start saving or advertising.
    http://www.at.thecustomeradvantage.com

  • guest

    type “coupon” into the search feature on this blog page, and you will see the coupon you can print from there.

  • Juanise Gaskill

    I agree with all of these comments regarding facebook.  I WILL NOT GO ON FACEBOOK TO GET A  COUPON as much as I would love to have it.  Maggianos is our favorite place to eat but I do not do facebook, tweet or text, so, I guess I will do without!

  • SherryG18

    Can this be made gluten free?

  • JIK

    I totally agree Lycos.I am not joining Facebook for a 50% coupon!!

  • Teddibee

    You have got to be kidding..all I want is a copy of the menu and when I tried to print the only thing that came out were over 100 comments…just want the recipe.

  • http://www.facebook.com/profile.php?id=534178058 Ann Margaret Jacobson

    Just for clarification, what sort of “family style” recipe are you looking for?  Does it need to be Italian?  What if it’s something that you already make? 

  • Srgood4lungs

    Graci! This sounds delicious and decadent. Can’t wait to make it Thanks for sharing!

  • Privacyguy

    Have to agree with the prior posts – to divulge private information for a discount is not best practices from a privacy perspective.

  • Linnpierce

    Great food, great service, great prices. This is where we go to treat ourselves when we are in Nashville. I send any newcomers to the area when they ask for a nice place to eat. Thank you!

  • Momwams

    Maybe I’m dense, but I still can’t find the coupon….help!!

  • Qdowns

    kudos to yu…gratifying to see others have same lament…may yu rest well in peaceful polenta…or other real delites.

  • Green Pfur

    aahh, s’more of someone w/out ! Faceplant pressure…Goodthots/and s’mores to ya!!

  • Green Pfur

    s’more commendos to you, RC…nice there’s some like minded twitless but witful ones in pastaland…!

  • evan biggere

    Wow, this, and brownintl, sound sound like thoughtfull chefs!…Only thing I would add is COCONUT, as coconut goes with absolutely everything, no?!
    -And f’ those concerned for Maggianos, towrd the ‘salad’ replacement option here, might one be r’minded “why the jumbo shrimp crossed the
     road…?” –”why, to get to the other ‘side’, of ‘course’….” ['thankuthanku, we'll be here all week...'](…uh, sorry, p’haps a little too much cor n…?)

  • MONIQUE JOHNSON

    I CANT WAIT!!!!!! TO TRY : )

  • Duh

    WRONG!  HAVE YOU BEEN TO ITALY LATELY??

  • Nee-nee

    Appears that the recipe is gluten-free.  Can the chef verify?  Would love to order this meal if it is gluten-free.

  • Angelk

    Well darn I am allergic to shellfish so I guess I am out of luck but it sounds delicious! I hate to hear people complain about making lighter dishes as most italians are healthy & eat 5 course meals! Keep up the good work! I love you guys!! Please don’t alter dishes, they will not be as tasty!

  • Batos

    I am a regular customer of yours and I do not do facebook why are you leaving us out of the 50% coupon!

  • Heaven

    We’re not going on Facebook to get a 50% off coupon and don’t like this kind of advertising.

  • Tensman1

    We will e eating there tonight

  • Kalboz

    How do I enter to win a special “Chef’s Table” dinner at your local Maggiano’s!

  • Djcinaz

    i do not want to join face book. am disappointed in maggiano;s for even assumming i would just to get a coupon.

  • http://www.facebook.com/people/Barbara-Lee-Parsons/100000054031107 Barbara Lee Parsons

    I love facebook and I love supporting Huntsville businesses. Count me in !

  • Lindaleickly

    Yum!  Sounds perfect.  Can’t wait to come in and try this dish!

  • Monie

    I’m excited to try this recipe. I’m a huge fan of polenta and this recipe sounds like the perfect comfort food. Maggiano’s is our favorite restaurant and always have had a great experience dining in Beachwood Ohio location. My personal favorite is Mama’s Lasagna ~ its better than my own recipe. And Chicken Romano is another favorite. Thanks for sharing the recipe! ~ Monica Willoughby Ohio

  • Chris

    Sounds delish………can’t wait to try it. See you Thursday evening. My Grand-daughter’s 8th B-day, we gave her a choice of where she would like to celebrate & she chose Maggiano’s.

  • Tempestone

    It’s rididculous! I am really surprised Maggiano’s would stoop to this.

  • Vanessa

    COUPON COUPON COUPON!! WHERE DO I FIND THE COUPON?  geez! we love to eat here and spend alot of money here and would love a coupon please.

  • evanbigger

    Yaaay…Gotcher coupon/ThanQ! (w/ no Facepoke esposure (yayx2))…Now, since I halve a 2nd dish coming for the r’duced price, allowing me maybe to get even bigger, I have the de lemma of  M’s hearty meatloaf OR the lushcious sounding lasonya (which r’quires the wearing of a plaid shirt to hide any sideslips…) tugoalong w/it - whut ta do! P’raps by the time I get thru some coconut enhanced polenta ( via my own coco-corkage), it will halve hit me…Eitherwhey, Thanks Maggiano f’ always such tasty foood and nice people at yor restaurant !  

  • likez2eat

    Is it “Crispy” Polenta or “Creamy”?
    Per the question and answer below – “How did it get crispy on the outside?”

  • http://pulse.yahoo.com/_5TYZVEPMBJ3PYQHNMH7RNV4KUA Bob the Polish explorer.

    Yes you get rid of the artery clogging qualities, but one tablespoon of olive oil has 120 calories.  Just because it’s “good fat”, doesn’t mean you can use as much as you please and still get a low fat dish by substituting one for the other.  Considering how much olive oil it would take to recreate this, you might as well make it deliciously cheesy.

  • Lisa

    I wanted to print the recipe, but couldn’t. WHY?

  • COCO

    DO NOT DO FACEBOOK – forcing customers into it for any reason is unacceptable—I frequent (3 times a month) the Bridgewater NJ location; this Facebook issue really ticks me off–changes my opinion of the organization – DO NOT LIKE IT !!!

  • Cucinotta

    I couldn’t agree with you more!!!!

  • Aa

    u ppl have nothing better to do than to complain bout everything… u doont want it dont do it bu stfu

  • Carlos Velez

    This is just great!!

  • Jdrp

    I agree with Lycos too……I will NEVER sign up for FaceBook……thats not fair to US who dont want to sign up, that we dont get coupons or deals, NOT FAIR!!!!

  • Carol

    They must think we are stupid! For a lousy 50% off coupon I
    should go through all that ………

  • Pagek57

    even though i’m a FB member i do agree that no one should be forced to join anything in order to get a discount to a restaurant. A private club maybe, but not a restaurant.  I also agree that more eating establishments should focus on heathly ingredients that taste good because of the way they are grown and prepared. Less is more, America.

  • Lin51926

    I don’t do Facebook or any of the others, but I also don’t do blogging. How about if you just put the coupon on the bottom of the opening page.

  • Herb_janet

    I agree with these posts.  If I have to join facebook to get a coupon, take me off your email list.

  • Momwams

    That’s just poor customer service!  Maggiano’s should care enough about non-Facebook customers to post a link without having to join a social networking site, or any other site except their own!  Makes me want to go somewhere else…

  • Progressivism is antiAmerican

    Chill out people! Just set up a facebook account with a alias and get yourself a free hotmail, gmail account for ‘commercial’ activities. Then you can easily get all the great offers without polluting your main account. Simple.
    Must be nice to be rich as you all are. The only way I can go to upscale restaurants like Maggis is with coupons. Otherwise, it’s Taco Tuesdays at Del Tacos.

  • Maggiano’s

    Hi Jdrp,

    Please check the most recent blog posts, as the coupon is posted there.

    Thank you!

  • Maggiano’s

    Hi Coco,

    Please check the most recent blog posts, as the coupon is posted there. Thank you!

  • Maggiano’s

    Hi Vanessa,

    Please check the most recent blog posts, as the coupon is posted there. Thank you!

  • Maggiano’s

    Hi Batos,

    Please check the most recent blog posts, as the coupon is posted there. Thank you!

  • Maggiano’s

    Hi Ann,

    We are looking for your favorite recipe that can serve the whole family! Does not need to be Italian, can be anything.

  • Maggiano’s

    Glad to hear that you enjoyed it! Thanks!

  • Nicole

    It really looks good.  Can’t wait to try it.

  • sandra

    the meatloaf sounds awesome too

  • Desibel07

    Can’t get my recipe submitted :o  Not thru Brinker either….what’s up with that!?  :(

  • Debbiedoll0731

    This is how Italian’s cook. 

  • Debbiedoll0731

    I’ve found that almost all Italian resturants will go out of their way to make sure your meal is what you like.  I cook alot at home and I try to make each meal a real treat.

  • Qdowns

    Sweeeet meal this weekend w/ the polenta dish…was done so nicely (costa mesa), even mixt w/ bunch of other meals at the table ( the 3 of us actually sharing pieces of the polenta and shrimp -  I buckled, tho it was mine) – the sauce was superb, requiring added sprints for the great, fresh bread to sop up its  remaining elements…server Jordan and mgr Amanda were most welcoming – ThankQ Sam and Maggie(??) Maggiano for a warm and seems always tasty time!!!
    ( – and your gracious coupon was an easy app (once yu isolated it away from f-bk, probly thanks to all the concerned folk in your contact notes here) and was handled closed to smoothe as the sauce, by yor gracious people – “Do the polenta”!)

  • Wroseo

    Recipe sounds wonderful, look forward to trying it.   wroseo

  • Ryan

    Had the Chicken, Spinach and Mushroom Lasagna last weekend.  I’d definitely order it again.  Ate the whole thing….

  • Surplus11

    We are not on facebook and have no desire, not even for a Maggiano’s coupon!  Very surprised at Maggiano’s and honestly, disappointed in them.  Oh well, plenty of other restaurants.  

  • Cmgnospam

    Hey Maggiano’s,
    Are you being paid by Facebook to drive your customers to their site?

  • Nancy

    This is a delicious meal.  I had it last night and now I am excited to see the recipe!

  • Ymblessing

    They sent a coupon out recently for those folks thta didn’t want to sign up on facebook
    Maybe you guys saw that?

  • Beachsidelcb

    Interesting reading the comments about the lack of healthy choices. Remember its ok to indulge so long as you watch the quantity and frequency of recipes higher in carbs and fat. I usually prepare the recipe as instructed the first time and adjust to my needs after. Maggiano’s recipes definitely fit what my family would call comfort food andwe all need that occ. Keep up the good work!

  • http://www.topinspired.com/top-10-delicious-polenta-recipes/ Top 10 Delicious Polenta Recipes

    [...] Recipe and Photo credit to blog.maggianos.com [...]

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