Sentences with phrase «polenta which»

The braised beef ribs are served over creamy polenta which balances flavor and texture for a lush and enticing meal.

Tonight, the rest of my dinner was almost done when I started making my polenta which normally takes me about 30 - 40 minutes.

The base is made of polenta which you can make very easily and it's mixed with sweet corn and topped with roasted garlic and cherry tomatoes!

Not exact matches

There is also polenta or also American style corn meal — which to use?

I used to make this Polenta Casserole with plain old spaghetti sauce, which was still pretty tasty.

The Galaxy Foods Rice Shreds (Mozzarella Flavor), which I bought it to use in the Polenta Casserole recipe I made a couple days ago, is from Whole Foods.

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.

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!).

A few years ago I was shamed into only using stone - ground cornmeal, but the locals seem to have taken to instant polenta, which I was told wasn't bad by a well - respected chef.

Eat some of this and you'll get a lot of iron and vitamin A. Just be aware of which polenta you use, as some are better for you than others.

I was thinking holidays, which lead to thinking of green bean casserole, which lead to me to the pantry where I saw Colavita's sun - dried tomatoes and artichokes, which lead to this — Italian style green beans with polenta.

In France we have Polenta (which would be like corn semolina), or, at the organic store, corn flour.

Polenta is also gluten - free, which makes it a fabulous breakfast (and dinner) for those of you who are gluten - intolerant.

I didn't want to make a pizza you have to eat with a fork, which is essentially what you get if you use traditional polenta.

Basically, this is a Weight Watchers casserole recipe which consists of layers of polenta, chili, corn salsa and cheese.

So I changed tacks and started to focus more on the polenta as an ingredient and what it goes best with, which led me to thinking about grits, because polenta is basically just grits that have set up.

When cooking polenta, be careful not to burn yourself as there are bursts of air which escape from the mixture... no casualties please.

They had polenta pizza on the menu which I've tried (and failed) to make at home.

On weeknights I like making some polenta slices (regularly changing the seasoning) which I serve with just about anything, from veggies, to cheese or meat.

This review is for the polenta only which I served with smoked chicken.

I really loved this polenta, which I made with frozen corn.

Couldn't figure out if the corn should be cooked prior to putting it in the polenta, so we decided to let the polenta cook it, which seemed to work.

I think it would be wonderful over rice or polenta, which would make a lighter presentation.

The mustard and lemon sauce on / in the chicken was tart enough to go with the slightly bland polenta, which we put Tabasco sauce on for an extra kick!

You can use the cooking directions given in this post for cooking grits, which are very similar: http://www.vegkitchen.com/tips/how-to-cook-and-embellish-grits/ — once the polenta is cooked, spread it to about a 1 - inch thickness in a lightly oiled pan and let it cool so that it will solidify.

First I see the potato dumplings and now polenta, which I love so much.

Pumpkin cupcakes for Halloween, chocolate cupcakes just because and polenta cupcakes which need a bit of work.

:) I used a bit of parmesan which I had left over for the polenta and unfortunately I had forgotten to buy coriander leaves, which I'm sure add a nice kick to it.

Thanks to Colavita for supplying the Instant Polenta used in this recipe, which not only cooks up super-fast, but is extra smooth.

Be careful when you go to stir the polenta — it tends to spit out pieces of the cornmeal, which is very hot.

Didn't have polenta so I made mashed potatoes which was tasty.

Corn meal or polenta could be used in a pinch, but the masa (which is treated with lime) has much more flavor.

The pasta in the photos did get eaten (thanks to my husband), but when dinner time came around I opted to pour this sauce atop some grilled polenta slices and Field Roast links, which was fantastic.

and you have yourself some tasty polenta squares which you can have the next day (works really well with salad!)

My family (not eating the same way as I am) thought it smelled terrible, but it tasted great Kind of a polenta - texture, which I can't have due to corn sensitivity, so I may use it as a sub for polenta in the future.

For my special dinner, I served them on soft polenta, which was just about perfect.

Cathy, I have a cupboard stocked with organic polenta from Argentina — the brand is «de la Estancia» — which is ground finer than most other corn meal / polenta and which I prefer.

The most notable almost - menu was braised short ribs over polenta, which I'd chosen, only to find out, by frantic text message from Jill, that one of the guests had served just that at her wedding, two weeks before.

It looks like a lot of ingredients, but it was actually very simple to put together — things can be made even simpler if you use instant polenta, but I prefer traditional as it takes more of the stock to cook, which means MORE flavour, but you decide.

This way you get a quite firm block of polenta, which is perfect for cutting into pieces and then frying!

You end up with spinach polenta fries, which is totally delicious too.

Most of my recipes are for two persons only, but I managed to downsize an entire recipe except for the polenta... So I ended up having to double the broth from 500 ml to 1 litre, which naturally resulted in 4 portions instead of two.

We also got the Polenta Verde which had a beautiful kale pesto, almond ricotta, blistered tomato and roasted fennel.

My initial plan was to buy one of those polenta tubes which I'm guessing you slice and then pan fry / grill?

We have just tried a carrot and polenta cake recipe which was delicious — but your recipe is even healthier!

The same goes for polenta, which can be cooled down the next day and grilled or fried.

They should be evenly distributed throughout when the polenta hits the bowl, which is the prime delivery vehicle for polenta.

While some of the chefs were milling about the dining room, last year's best - new - restaurant winner Ari Taymor of Alma lorded over a fierce Grillworks grill for most of the night, doing quality control on his lamb saddle, which was served family - style and accompanied by McFadden's Amish butter polenta with corn and Parmesan.

Usually we make a zesty meringue which is perfect for spring, and this year I'm also planning to make a gluten free orange polenta cake, so keep an eye out for the recipe!

La Polenteria, is not surprisingly, a restaurant based around polenta, which is a corn based meal that is a staple in northern Italy.