Sentences with phrase «like polenta»

Can't wait to try it as millet is not really something we make often, but the idea of making it look like polenta sounds great!

In Venice, locals prefer foods like polenta and fresh fish, according to Travel and Leisure, and «iconic» dishes include fegato alla veneziana (liver and onions) sarde in saor (sardines with raisins, onions and pine nuts) and flash - fried moeche (soft - shell crabs).

Lunch — cereals with vegetables, like polenta fries with peperonata and fresh ricotta.

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.

The eggplant is silky, smokey, and rich, and if you miss having things like polenta as a bed for stews, you should really give this a try.

And yup, that looks like polenta grits to me!

Another vegan comment: any type of flour would work well as a binder - try chickpea flour, partially - cooked cornmeal to get something like polenta, or a mixture of flours for more complex flavor.

You'll find that it cooks like porridge, and becomes firm as it cools like polenta.

It's just like polenta but you use a mix of corn meal and buckwheat and when it's ready you just throw in cheese (we use branzi) and stir it until it's melted.

It seems like polenta stuffing is in vogue regardless of your GF status.

Basically, it's fluffed corn: it's kinda like polenta but made from very coarse cornmeal, iirc...

Cook millet up light and fluffy like in Plum Millet Muffins (page 142) or soft as in the Millet, Squash, and Sweet Corn Pilaf (page 138); it can also be cooked for longer with extra water and set like polenta.

Let's just say mice like polenta.

Although I've tried to like polenta, it's just one of those things my taste buds don't enjoy.

If you like your polenta looser, you can stir in more water to reach the consistency that you like.

I suppose I like polenta texture on the firmer and harder side however creamy is good too depending on what you are having it with!

I feel like figs are typically served in sweet form or simply in salads, but I happen to love throwing them into savory situations — like this polenta, these tartines or these pastry bites — more often than not.

In savory dishes I like to use it like polenta.

Stir in pumpkin and salt; continue to cook, stirring often, until mixture bubbles up like polenta, about 4 minutes more.

I like my polenta a little coarser with some texture, so I cook it around 20 minutes.

If you like polenta, try scrapple.

If you like polenta, I'm sure you would like grits.

I like polenta but I have never tried cooking with it myself.