Sentences with phrase «polenta bites»

Grilled Polenta Bites with Roasted Red Pepper, Feta, and Thyme Spread - Blogging Over Thyme.

It cooked a bit faster than the oven, but the texture of baked polenta bites is much better.

The sun - dried tomato pesto is not necessary for enjoying the polenta bites, but I thought it added a nice flavor.

Crispy, cheesy polenta bites are topped with shrimp, tomatoes, feta, and sun - dried tomato pesto.

Annmarie recently posted... Meatless Monday: Caramelized Mushroom Polenta Bites

Whip up this delicious, fresh - tasting and super colorful appetizer of polenta bites topped with chorizo and sweet tribelli peppers.

I was tasked with providing a gourmet appetizer for this event, and I've chosen to share with you my Sundried Tomato Polenta Bites, a perfect appetizer treat for a holiday party that is simple enough to assemble, festive - looking and delicious.

Hi Annie, I would recommend preparing the polenta bites in advance but not topping them.

Though, I did accidentally slice my polenta a bit too thick, and was short on a few slices to cover the entire top of the casserole (as seen in my photo).

Not exact matches

Our menu celebrates some of our favourite dishes from Seared Polenta Squares with Sweet Potato & Cashew Paté, our Mini Savoury Courgette, Basil & Pequillio Pepper Muffins and Cucumber Rye Finger Sandwiches, followed by our Fudgy Brownie Bites, Cake Bites and a Homemade Scone served with Coconut Yogurt and our Red Berry Jam.

These Polenta - Olive Tapenade bites would hold up well to travelling so I suppose you could even take them to the park for a light picnic!

I know not everyone loves polenta but when it's in little bite - size pieces and baked up until a little crisp, I promise it's different to the lumpy, claggy stuff you might be more familiar with...;)

I used a 1 - inch round to punch out small bite - sized polenta rounds, but you can certainly use any size you'd like.

Polenta may be known as «peasant food» in Italy, but the added goat's cheese and heritage tomatoes here make this recipe a bit posh.

I'm sure it was me, and not the millet but I found that the bits glued so tightly to each other it was like eating tough polenta, not a pilaf.

Assembling the bites: Place polenta squares on a large platter.

When set, cut the polenta into bite - sized squares.

Bob's polenta, half cup white whole wheat flour, half cup all purpose white and half cup whole wheat pastry flour (influence of 101 cookbooks and having quite a bit of this flour that I have to use up).

Hey Polenta - girls, I had the same question but couldn't wait for an answer and just tried it right away:) It worked out great, probably a bit crunchier.

In past baking endeavors when I've used course ground polenta, the end product has too much of a bite, but you're method of pre-cooking it is wonderful.

We had some leftover bolognese sauce, so for a quick dinner I thought I'd make some polenta with a fair amount of cheese, a little cream, and a bit of butter.

We also love just piling in seasonal veggies, a bit of cheese, and herbs into a frittata or on top of polenta.

I tweaked the polenta a wee bit just because of what was available in fridge... carmelized some sweet onion and added baby lima beans with the corn... then finished with low fat cream cheese for the marscapone... a wee bit of fresh parm as well.

One of my favorite preparations I tasted in the week prior was a super simple crostini spread with a little bit of fromage blanc and topped with a spoonful of cherries cooked in red wine — simple, but so delicious and a perfect jumping off point to today's creamy polenta.

Pumpkin cupcakes for Halloween, chocolate cupcakes just because and polenta cupcakes which need a bit of work.

One 18 - ounce tube polenta 1 1/2 tablespoons olive oil 1 tablespoon reduced - sodium soy sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with leaves, sliced crosswise 5 to 6 ounces fresh baby spinach 4 scallions, green and white parts, sliced 1 tablespoon balsamic vinegar, or more to taste 1/4 cup sliced oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste

Polenta puttanesca is still heavily a part of our regular rotation because it's ridiculously fast and easy, but it's good to change it up a little bit.

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:) I used a bit of parmesan which I had left over for the polenta and unfortunately I had forgotten to buy coriander leaves, which I'm sure add a nice kick to it.

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Finish by broiling 6 - 12 inches from heat for a minute or two, watching carefully, until the polenta is golden brown, and crisps up at the edges a bit.

Remove from oven, uncover, and brush polenta with a bit of olive oil.

This polenta might be a bit runny when you reheat it because of the high cauliflower content.

Basic cooked grits: The directions for cooking grits are almost identical to those for polenta, using a bit less water.

I would cut the mushrooms a bit smaller so the topping stays on the polenta slices more easily.

One recipe variation I've created is to saute mushrooms in veggie stock and a bit of wine, drain them, then combine them with the polenta just as it's setting up.

The cake does have more texture and bite than «normal» cake without polenta.

If you've made polenta or oatmeal or something else that has adhered itself to the bottom of your pot, simply let it soak with hot water and a bit of soap or baking soda overnight; it should come right off with a sponge after that.

And so what if the polenta tastes a little bit like broccolini?

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Honestly, I found myself sneaking bites of the pork tenderloin with Kelley's pan sauce, nibbling on spoonful's of Roasted Olive and Kumquat Relish and secretly wanting to shovel the goat cheese polenta into my mouth.

Some polenta with scrambled pastured eggs and fresh herbs (whatever you have on hand works great) makes a fresh and hearty breakfast — a bit of work to make but creates something different, which Aquarians love.

Food writer, Sarah Cook: «Cheat by tossing spuds in flour, cornmeal, or polenta first... it'll combine with the oil - a bit like a crunchy batter.»

TO MAKE: Combine water, polenta, herbs, and a bit of salt in a medium sauce pan.

I also had a bit of fungi for breakfast one morning which is a cornmeal similar to polenta.

Polenta seems a bit creamier and they're both made with different types of corn.