Whisk in polenta, whisking occasionally until it's thickened
before reducing heat to low.
Not exact matches
Reduce heat to medium -
low and allow the polenta
to thicken
before serving.
Reduce the
heat to low and stir in soy sauce — if you are not using a
low - sodium version, add a bit less and taste
before adding more.
On
low to medium
heat, bring the mixture up
to a boil
before reducing the
heat and simmering for five minutes.
Reduce heat to low and drizzle 2 - 3 tbsp of the coconut rum glaze over the plantains just
before serving.
Reduce the
heat to low and stir in the coconut oil, salt and baking powder,
before whisking in the miso paste.
Reduce heat to low and add 1/2 cup cheese at a time, stirring until each 1/2 cup is melted
before adding the next.