Sentences with phrase «polenta for»

That means save your seafood cravings for when you're on the coast, save your polenta for Trento, save your pasta alla norma for Catania, etc etc..

One morning I was cooking polenta for breakfast and turned to put something in the refrigerator.

Mushroom Ragout over Creamy Polenta for New Year's Bucket List #SundaySupper

What a great idea to use polenta for the pizza crust!

I would've never thought to use polenta for a pizza crust!

How creative to use polenta for the crust!

Also, I made this Polenta for us for lunch.

Cook the polenta for 3 - 5 minutes and then take it off the heat.

Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side.

Stir constantly for a couple minutes; then reduce the heat and simmer, stirring every 5 minutes or so, for 30 to 45 minutes (read the label on your polenta for cooking time approximations).

OK pardon my confusion — a better question might be, can I substitute store bought polenta for the cornmeal?

And since I was the absolute low man on the totem pole in the kitchen, guess who got to stand at the hot stove and stir that stock pot full of polenta for about an hour.

I'm glad I only made half as much polenta for just the two of us... I think we would have finished it.

Serve this chunky, all - purpose tomato sauce with crispy and creamy disks of polenta for the ultimate appetizer or vegetarian main.

Serve with quick creamy polenta for the ultimate winter warmer.

I've not tried using polenta for it so I'll have to give this a try.

What a great idea to use polenta for the pizza crust!

I would've never thought to use polenta for a pizza crust!

I've been cooking with polenta for so long, I sort of assumed everyone used it.

Made it last week with polenta for extra crunch.

Monday - Veggie stir fry with quinoa Tuesday - Roasted Tomatoes with Fresh Basil over Polenta for us, pasta for the kids.

I'm currently in love with cornmeal (have made polenta for dinner five of seven nights this past week) and definitely fall into the «preferring - less - sweet - desserts» category.

1 small acorn squash 1/2 pound purple potatoes 1 cup chopped yellow onion 2 tablespoons olive oil 8 ounces baby bella mushrooms 1 lb boar meat 1/2 tablespoon fresh rosemary 1/2 tablespoon freshly minced garlic 2 tablespoons flour 1 cup beef stock Polenta for serving (optional)

Serve the tender duck with creamy polenta for a wonderful winter meal.

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.

Cook the polenta for about 5 - 7 minutes on each side, until the edges start to brown.

I was wrong once again, when Paloma not only ate the polenta for dinner the night I made it, but became completely fixated on eating it every day, asking for it each time she came home from school.

Not exact matches

Rather than salty Salisbury steaks, Luvo's lineup includes burritos filled with chicken poblano verde or organic roasted eggplant and quinoa, pizzas topped with ricotta and apricot glaze, and entrees like red wine braised beef with polenta (All sell for between $ 4 and $ 8).

I have a variation of this polenta recipe I developed for the new cookbook, with a different grain.

I'm a sucker for anything that includes beans or polenta!

We gave such a cookie cutter to our Italian friends, and they used it to cut out polenta and toast those chiles golden - brown as a nice plate decoration for a spicy dinner.

Tapenade usually ends up on crostini or oatcakes in my household, but for a change I went with these little polenta squares.

Slice the polenta into small squares, brush with a little olive oil and place under the grill (broiler) for a few minutes until crisp.

Before we get to the recipe for the Sneaky Polenta Casserole, I want to invite you to join with others who are making healthy changes.

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!

Polenta and olive tapenade were pretty much made for each other, I think.

As for the preparation, I happened to have US measuring cups (another gift from my sister - in - law)- 1 cup polenta = 163 g (I measured it on my scale but one internet site said the conversion of 1 cup cornmeal should be between 128 - 130 g) and 1 tbsp butter = 15 g. I have halved the recipe because making a dozen is just too many for us to finish.

Creamy polenta is a fantastic side dish to serve in place of pasta or potatoes and we've perfected two delicious versions of our basic polenta recipe — one for the stovetop, another for the pressure cooker.

Because these desserts are made with polenta rather than wheat flour, they also qualify as a great dessert option for anyone with a gluten intolerance or Celiac disease.

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.

Hot milk is infused with herbs and garlic, then drained and mixed with the polenta... which is cooked for several minutes until it gets really thick.

It obviously means I bought 20 aubergines I baked 10 aubergines to freeze the flesh, I made this recipe above out of two ones, tonight's dinner was a polenta - aubergine casserole, and I plan some aubergine cakes for tomorrow but what am I doing with the leftovers??

The Food The food is Italian with a twist; polenta, otherwise known as cornmeal, serves as the base for most of the meals.

I recently fell in love with Ottolenghi for an eggplant recipe where you cook eggplant and tomato together and serve over a fresh corn polenta (which I didn't know you could do, make polenta from fresh corn!).

For years, I never found polenta to be appealing.

The size of the grits is perfect for making the basic polenta.

This versatile product can be eaten as a hot breakfast cereal, the Italian entrée polenta, the supporting role in the American South's classic shrimp and grits, or as a base for a cheesy breakfast casserole.

7 «Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More,» by Maria Speck (Ten Speed Press, $ 29.99).

Serve with creamy polenta and sauteed greens for a meal you are going to love!

I served the ragout over soft polenta, for a beautiful (and filling!)