Sentences with phrase «until polenta»

I brought 3 cups of water to the boil, slowly added 1 cup of polenta and stirred until the polenta was soft.

Keep stirring until the polenta has begun to thicken, about 5 minutes.

Reduce heat to low and cook for a couple of minutes, whisking often, until the polenta reaches the consistency of thick mush.

Add the almond meal and continue whisking for several minutes until the polenta thickens to a creamy consistency.

Reduce the heat to medium - low, and cook for 35 minutes, stirring occasionally, until the polenta is thick and creamy.

Stir every 5 minutes or so until the polenta is creamy without any grit to it, 30 to 45 minutes total.

Gradually stir 1 1/2 cups polenta into the pan and continue to stir constantly, for about 3 or 4 minutes, until the polenta starts to thicken.

Bake until polenta is thick and grains are soft, 20 — 30 minutes.

Cook 5 minutes, or until polenta is thick.

Bake for 30 - 40 minutes, until the polenta has crisped and the fries are starting to turn golden brown.

Working in two batches add 6 rounds at a time and fry them in the hot oil until the polenta has a crispy skin on it - about 2 minutes on each side.

Add more water as the liquid evaporates and stir very regularly to avoid sticking, adding more liquid gradually until the polenta is cooked 30 - 50 minutes.

Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes.

Finish by broiling 6 - 12 inches from heat for a minute or two, watching carefully, until the polenta is golden brown, and crisps up at the edges a bit.

Whisk in the polenta, stirring until the polenta just pulls from the side of the pot.

Grill until polenta is golden brown, about 3 minutes per side.

Cook, continuing to stir to prevent burning and so there are no lumps, until the polenta starts to thicken, about 7 minutes.

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

Put the polenta into the bowl of a food processor and pulse until the polenta is a finer grind.

Reduce heat to medium - low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes.

Keep stirring until the polenta starts boiling.

Reduce the heat to low and cook, stirring constantly, for 30 - 40 minutes or until the polenta is done, then remove from the heat and set aside.

Reduce the heat to medium - low, stirring constantly until the polenta thickens, about 10 minutes.

Not exact matches

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

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

I know not everyone loves polenta but when it's in little bite - size pieces and baked up until a little crisp, I promise it's different to the lumpy, claggy stuff you might be more familiar with...;)

But, I didn't fully appreciate the versatility of polenta until I began experimenting with my newly imposed gluten - free diet.

Add polenta, and cook 2 to 3 minutes, stirring constantly, or until thick.

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.

Some people don't put their polenta in until the water is boiling.

But I think you get clumpy polenta that way, so I start by pouring in the polenta in the cold water, whisking it, then cooking over medium heat, stirring every so often, until it's nice and thick.

Add a few polenta squares at a time, and saute until lightly browned, about 2 minutes per side.

Pour polenta on a large rimmed baking sheet and spread until it's in an even sheet that's about 1/4 -1 / 2 inch thick.

Continue stirring with a whisk until all the polenta has been added.

This dish depends on a base of sliced polenta, fried in olive oil until it is crispy outside and creamy and warm inside.

Add the polenta in a thin stream, stirring constantly until all the polenta is well incorporated.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

Add the polenta triangles and fry, flipping gently halfway through, for a couple of minutes on each side until golden brown.

In a food processor, add the polenta, rice, chickpea flour, garlic powder, and sea salt and pulse first to combine, then process just until the mixture comes together in a ball on the blade.

Gradually whisk in the polenta and cook, whisking continuously, for 2 — 3 minutes or until thickened.

If your polenta finishes before your shrimp, you can add a touch more water and keep it on very, very low heat with the lid on (the simmering liquid burbles and pops, occasionally sending a boiling - hot polenta - blob your way), stirring occasionally, until everything's ready.

Transfer the leeks back to the skillet and keep warm until ready to serve over the fried polenta.

Gradually add the almond flour and polenta, bicarbonate of soda and cardamom to the whisked eggs and blend until homogenous.

If the polenta becomes too thick, add more broth or water and whisk until smooth The polenta is cooked when you rub a small amount of it between your fingers and it is no longer gritty, but instead creamy and smooth.

4 cups water 1 teaspoon salt (may need more, but add gradually) 1 - cup medium coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast flakes (optional) 1 + cup coconut, soy, rice, oat, or almond milk 2 cloves garlic, minced 1 small red onion, chopped 1/2 cup sundried tomatoes soaked until soft, drained, and chopped 1 tablespoon fresh basil, minced 1 tablespoon fresh parsley, minced

Press polenta tightly into a springform tart pan then place in 400 degree oven for about 20 minutes, or until edges are beginning to crisp up.

Whisk in polenta, whisking occasionally until it's thickened before reducing heat to low.

Add half of polenta triangles; cook 3 to 4 minutes per side until golden brown and slightly crispy.

Add nutritional yeast and milk and whisk until liquid is absorbed and polenta is smooth, about 10 - 15 minutes.

Stir in pumpkin and salt; continue to cook, stirring often, until mixture bubbles up like polenta, about 4 minutes more.