Sentences with phrase «add polenta»

Reduce the heat to low and add the polenta, whisking constantly until smooth.

Add polenta.

Whisking constantly, gradually add polenta; whisk until smooth.

Add the oil to a large pot and heat to 375 degree F. Add the polenta two at a time and fry, turning occasionally with a slotted spoon or tongs, until golden brown, 4 to 6 minutes.

Bring water to a boil with salt in a small pot and add polenta slowly while stirring the mixture.

Add polenta croutons to top of salad, season with freshly ground pepper and serve immediately.

Add the polenta and whisk constantly for 3 to 4 minutes.

Add polenta, and an egg, and you've got Polenta with Capers, Red Peppers, and a Poached Egg.

Add the polenta and stock cube and let cook until creamy and smooth.

Cook on low for about 5 minutes; add the polenta in a slow stream while stirring the milk slowly.

Slowly add the polenta while whisking and reduce the heat.

Add the polenta wedges; cook in a single layer over medium heat, about 5 minutes on each side.

Whisking constantly to prevent lumps, slowly add the polenta.

Add the polenta while whisking.

In a food processor, add the polenta, rice, chickpea flour, garlic powder, and sea salt and pulse first to combine, then process just until the mixture comes together in a ball on the blade.

Add the polenta triangles and fry, flipping gently halfway through, for a couple of minutes on each side until golden brown.

Add the polenta in a thin stream, stirring constantly until all the polenta is well incorporated.

Add polenta.

Add polenta, teff, salt and 1 Tablespoon of oil.

Add polenta, and cook 2 to 3 minutes, stirring constantly, or until thick.

Bring the vegetable broth to the boil, turn the heat down to a simmer and add the polenta.

Not exact matches

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.

If polenta starts to get too thick, add 1/2 cup of water at a time to keep it soft enough to stir.

Add a few polenta squares at a time, and saute until lightly browned, about 2 minutes per side.

Assemble each plate with polenta, top with short ribs, add mushroom and leeks from the pan sauce and spoon sauce over the ribs.

I decided to add some sliced Spanish dry cured chorizo sausage and capers to the bruschetta to make it extra zesty, and to serve it atop polenta squares.

It has a variety of uses — for basting roast meats, to adding flavor to gravy, as a topping for minestrone or polenta or as wafer - thin slices placed over bruschetta or freshly baked bread.

I serve with Polenta or add potatoes and serve as a single dish.

Continue stirring with a whisk until all the polenta has been added.

This new recipe for a teff and polenta porridge is a great way to add this new grain into your life alongside a familiar staple like polenta.

In a pot, bring 1 1/2 cups of water to a boil, then add the dry polenta.

I added mashed polenta on the side.

Then add 4 cups salted water, boil, and add 1 cup polenta (or cornmeal).

would love to add this recipe to my freezer collection — what if anything would you do differently with the polenta to make it freezer friendly?

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

Prepared polenta that comes in a tube provides an easy way to add variety to the dinner repertoire.

Stir the porcini into the polenta, add the tahin and make sure everything is well combined.

Rehydrate, chop and add to polenta while it's cooking.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

When boiling, add 2 pinches of salt and stir with a wooden spoon to create a vortex, then slowly pour in 1 cup polenta stirring while pouring it in 3.

Polenta adds corny, savory deliciousness to these light and sweet cookies.

Would have been better just making polenta, without recipe, and adding different ingredients to my taste.

it adds a nice texture and I am sure the leftover polenta will be wonderful grilled.

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.

I added 1/2 cup of parm cheese to the polenta and it gave it that missing ingrediant it needed.

If you're looking to replace a dough - based crust that's gluten - free, Dreena Burton's Polenta Pizza Crust, with the added benefit of chickpea flour, might just do the trick.

Polenta adds texture, richness, and a hint of savory flavor to this one.

The polenta was a little bland, even after adding some parmesan.

For the polenta I roasted the corn before adding it at the last minute and topped it with fresh basil.

This breakfast polenta recipe is creamy, comforting and receptive to many add - in flavors and textures.