Or
top polenta slices with basil pesto, a thick slice of tomato and olive oil and indulge.
Not exact matches
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.
A simple
polenta crust pizza
topped with fresh basil, parsley,
sliced black olives and ripe red tomato.
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).
While the
polenta is cooking, cut the fennel bulb into thin vertical
slices (from the
top to the base).
Arrange
polenta slices on
top in slightly overlapping concentric circles or rows.
I would cut the mushrooms a bit smaller so the
topping stays on the
polenta slices more easily.
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.
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.
Top with the
polenta, the peas,
sliced sugar snaps, sprouts, salt, pepper, and a drizzle of olive oil.
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
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
A simple
polenta crust pizza
topped with fresh basil, parsley,
sliced black olives and ripe red tomato.
You can use this sauce for anything, such as
topping pasta, pizza dough, or
polenta, or layer with roasted eggplant
slices and grated Parmesan and mozzarella to make Eggplant Parmesan.