Sentences with phrase «polenta onto»

Stir the butter and Parmesan into the polenta and spoon the polenta onto serving dishes.

To assemble, spoon about a quarter of the polenta onto each plate and top each with the desired amount of pesto.

Spread polenta onto a parchment - lined rimmed baking sheet, and let cool.

To serve, spoon polenta onto plate and spread out.

So all you have to do is transfer the polenta onto a lightly greased baking dish and bake in the oven until just golden....

Invert polenta onto cutting board.

To serve, scoop a portion of polenta onto a plate, then arrange the caramelized fennel on top.

Alternately for a rustic style polenta, pour the polenta onto a cutting board and spread out to 1 inch thick using a wet wooden spoon.

Not exact matches

Regardless of the form of polenta you'd like to choose, creamy or gnocchi or what have you, this stew is fabulous and flavorful piled onto any starch or eaten like a thick soup.

Now all the recipes I found instructed pouring the polenta mixture (there are many recipes out there for polenta, just find one you like) out onto a working surface, allowing it to cool (30 minutes) and cutting out a shape with a small cookie cutter, layering the pieces in a pan, with sauce in between and baking for 10 minutes.

Spoon a large serving of the green bean mixture onto a bed of polenta.

Hold a cutting board on top of the pan and flip, letting the polenta fall out of the pan and onto the cutting board.

Flip the cooled polenta over onto a cutting board.

Set aside until polenta is done and then spread onto the baked slices.

Remove from oven and squeeze roasted garlic from cloves onto the base polenta layer, and spread to evenly distribute.

4Let the polenta rest for a couple of minutes, then spoon onto plates and serve, topped with the vegetables.

Turn the dough out onto a flour or polenta dusted surface and pat gently into a disc.

Using a spatula (a silicone spatula works the best), spread the polenta evenly onto the prepared baking sheet.

Spoon some of the mushroom mixture onto each polenta round, top with a few arugula leaves and shaved parmesan.