Not exact matches
These racks
of lamb make for a beautiful dinner presentation when displayed whole, or
slice them and lay the chops over pilaf or soft
polenta for impressive plates.
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.
For each person you are serving, place two
slices of fried
polenta on the plate.
This dish depends on a base
of sliced polenta, fried in olive oil until it is crispy outside and creamy and warm inside.
I love it «mushy»; I love it
sliced; I love it on the bbq (if interested, here is one
of my go - to recipes: Easy Garlicky Grilled
Polenta); I love the texture cornmeal provides in bread, muffins, cookies, cakes and I even used cornmeal to make these Lemon Blueberry Scones!
And this is crazy easy... it took me all
of 5 minutes to
slice the
polenta and layer everything into the casserole dish.
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).
Cut a little off the puckered ends
of the
polenta after removing it from the casing, then cut into 12
slices, each about 1/2 inch thick.
for the
polenta: 6 cups
of stock (vegetable or chicken, preferably homemade) 1 cup
of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve),
sliced thin about two large handfuls
of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
Serve with small
polenta squares and
slices of zucchini and yellow squash, or scoop... read more
Or top
polenta slices with basil pesto, a thick
slice of tomato and olive oil and indulge.
I couldn't find canned fava beans and I was too lazy to cook some up from scratch, so I made this with white beans and served it over crispy
slices of polenta.
* 1 cup stone ground grits (can substitute
polenta if you're unable to find traditional grits) * 4 cups
of water or shrimp stock (can also substitute milk for a cup or two
of water) * salt and pepper * 4 Tablespoons butter * 1 1/2 cups shredded cheddar cheese * 6
slices bacon, chopped (this is easier to do if the bacon is slightly frozen) * 1 pound shrimp, peeled and deveined * 3 cloves garlic, minced * 1 Tablespoon lemon juice * 1/2 cup thinly
sliced green onions * 1/2 teaspoon cayenne pepper, or to taste * salt and pepper
Polenta with mushroom and artichoke For the polenta 150g coarse ground polenta (see tip) 2 tsp salt, or to taste4 tbsp olive oil or ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4 fresh thyme sprigs, leaves picked, plus extra to serve100g goat's cheese (4 - 8 slices, depending on the shape of the cheese) Extra-virgin olive oil for drizzl
Polenta with mushroom and artichoke For the
polenta 150g coarse ground polenta (see tip) 2 tsp salt, or to taste4 tbsp olive oil or ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4 fresh thyme sprigs, leaves picked, plus extra to serve100g goat's cheese (4 - 8 slices, depending on the shape of the cheese) Extra-virgin olive oil for drizzl
polenta 150g coarse ground
polenta (see tip) 2 tsp salt, or to taste4 tbsp olive oil or ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4 fresh thyme sprigs, leaves picked, plus extra to serve100g goat's cheese (4 - 8 slices, depending on the shape of the cheese) Extra-virgin olive oil for drizzl
polenta (see tip) 2 tsp salt, or to taste4 tbsp olive oil or ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4 fresh thyme sprigs, leaves picked, plus extra to serve100g goat's cheese (4 - 8
slices, depending on the shape
of the cheese) Extra-virgin olive oil for drizzling 01.
Cake Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze B. Britnell • Pumpkin & Goat Cheese Macaroni A Couple Cooks • Pumpkin Spice Almond Butter I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells Well and Full • Harissa - Spiced Pumpkin Gnocchi Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls Girl Versus Dough • Pumpkin Challah Snixy Kitchen • Black Sesame Pumpkin Mochi Cake Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles Two Red Bowls • Pumpkin & Caramelized Onion Galette The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel With Food + Love • Creamy Pumpkin
Polenta with Balsamic Roasted Beets A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake Nommable • Pumpkin Moon Pies Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy The Yellow Table • Coconut - Curry Pumpkin Soup Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi The Crepes
of Wrath • Pumpkin Pie Cake The Swirling Spoon • Pumpkin Hand Pies Erin Made This • Pumpkin Rye Waffles with Coconut Caramel Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches My Name is Yeh • Pumpkin
Slice and Bake Cookies Earthy Feast • Pumpkin - Stuffed Turnip - Ravioli with Pepita Pesto Broma Bakery • Pumpkin Pie White Chocolate Brownies Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum The Sugar Hit • Pumpkin Everything Bagels The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten - free) Sprinkled with Jules • Pumpkin Spice French Macarons Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark Jojotastic • Pumpkin Cinnamon Rimming Sugar Fix Feast Flair • Pumpkin Spice Japanese Cheesecake Appeasing a Food Geek • Pumpkin Ale Cake Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto Fork Vs. Spoon • Pumpkin Buttermilk Pudding Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Cake Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze B. Britnell • Pumpkin & Goat Cheese Macaroni A Couple Cooks • Pumpkin Spice Almond Butter I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells Well and Full • Harissa - Spiced Pumpkin Gnocchi Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls Girl Versus Dough • Pumpkin Challah Snixy Kitchen • Black Sesame Pumpkin Mochi Cake Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles Two Red Bowls • Pumpkin & Caramelized Onion Galette The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel With Food + Love • Creamy Pumpkin
Polenta with Balsamic Roasted Beets A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake Nommable • Pumpkin Moon Pies Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy The Yellow Table • Coconut - Curry Pumpkin Soup Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi The Crepes
of Wrath • Pumpkin Pie Cake The Swirling Spoon • Pumpkin Hand Pies Erin Made This • Pumpkin Rye Waffles with Coconut Caramel Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches My Name is Yeh • Pumpkin
Slice and Bake Cookies Earthy Feast • Pumpkin - Stuffed Turnip - Ravioli with Pepita Pesto Broma Bakery • Pumpkin Pie White Chocolate Brownies Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum The Sugar Hit • Pumpkin Everything Bagels The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten - free) Sprinkled with Jules • Pumpkin Spice French Macarons Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark Jojotastic • Pumpkin Cinnamon Rimming Sugar Fix Feast Flair • Japanese Pumpkin Spice Cheesecake Appeasing a Food Geek • Pumpkin Ale Cake Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto Fork Vs. Spoon • Pumpkin Buttermilk Pudding Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Add an enticing layer
of summer flavor by grilling thick
slices of this
polenta cake for a few minutes before topping with juicy fruit and freshly - whipped cream.
Make it a meal: Grill
slices of prepared
polenta and your favorite fresh vegetables to serve with the halibut and give your stove a break for the night!
Top with the
polenta, the peas,
sliced sugar snaps, sprouts, salt, pepper, and a drizzle
of olive oil.
My initial plan was to buy one
of those
polenta tubes which I'm guessing you
slice and then pan fry / grill?
Slice rounds
of polenta and place on a baking sheet (lightly oiled or lined with parchment paper).
for the topping: 1 cup
of gluten - free flour 1/2 cup
of quick cooking
polenta 1/3 cup
of sugar (coconut palm sugar or white sugar) 1/2 teaspoon
of baking powder a pinch
of sea salt 1 egg 1/2 cup
of extra virgin olive oil for the filling: 2 pints
of blueberries 5 - 6 peaches, pitted and thinly
sliced 1/3 cup
of sugar (coconut palm or white sugar) 2 tablespoons
of gluten - free flour the juice
of 1/2 a lime a pinch
of sea salt
They really are just
sliced polenta rounds that get pan-fried in a skillet full
of butter.
One
of my fav, easy and fast gluten free meals is the tube
of polenta from trader joes,
sliced into rounds, topped with trader joes chicken sausage that's been pan fried and then their tomato sauce and sprinkled with goat cheese.
for the topping: 1 cup
of gluten - free flour 1/2 cup
of quick cooking
polenta 1/3 cup
of sugar (coconut palm sugar or white sugar) 1/2 teaspoon
of baking powder a pinch
of sea salt 1 egg 1/2 cup
of extra virgin olive oil for the filling: 2 pints
of blueberries 5 - 6 peaches, pitted and thinly
sliced 1/3 cup
of sugar (coconut palm or white sugar) 2 tablespoons
of gluten - free flour the juice
of 1/2 a lime a pinch
of sea salt
for the
polenta: 6 cups
of stock (vegetable or chicken, preferably homemade) 1 cup
of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve),
sliced thin about two large handfuls
of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
In 2008, on March 24th, Galleria Franco Noero moves into Casa Scaccabarozzi, a well - known building and important project started in 1840 by Alessandro Antonelli, commonly known as the «
Slice of Polenta».
Around 2 tbsp coarse
polenta or cornmeal Extra virgin olive oil 1 dough ball at room temperature and 2 - 3 tbsp tomato sauce Half a 125g ball buffalo mozzarella, drained and torn into pieces 3 pieces marinated artichoke heart antipasti in oil, drained Small handful pitted black olives Pinch
of fresh or dried oregano leaves Fresh free - range egg A few basil leaves 2
slices Parma ham, torn