Sentences with phrase «using polenta»

I've never even thought of using polenta before!

I've never thought of using polenta as a pizza base before.

Never thought of using polenta as a crust.

That such a great idea using polenta as a pizza crust, I'm gonna try this, I love polenta Rachel @ Athletic Avocado recently posted... Strawberry Cheesecake Protein Milkshake

Oh, using polenta as a crust, GREAT idea!

If using polenta or coarse corn meal, then process it for a couple of minutes in a food processor or coffee bean / spice grinder to make a finer ground.

We haven't tested this recipe with alternatives and would recommend using polenta in this instance.

Making these addictive fries using polenta (cooked cornmeal) is super easy.

I came up with this recipe using polenta.

I've never thought of using polenta as a pizza base before.

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

That such a great idea using polenta as a pizza crust, I'm gonna try this, I love polenta Rachel @ Athletic Avocado recently posted... Strawberry Cheesecake Protein Milkshake

Oh, using polenta as a crust, GREAT idea!

Your pizza looks devine and I bet using a polenta crust is yummy.

Never thought of using polenta as a crust.

I go through phases of using polenta, I'm definitely on a run at the moment.

As a flour replacement I used polenta (cornmeal) and I also used gluten free baking powder.

Why have I never thought to use polenta like this, so genius.

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

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

I followed the recipe to the T, and used polenta rather than medium grind cornmeal.

Or, if you wanted to serve the shrimp and sauce mixture over loose, soft polenta, you could use the polenta recipe from Cajun - Style Shrimp & Polenta.

When I'm out of cornmeal (semoule de mais) I use polenta and texture is a little fluffier.

How creative to use polenta for the crust!

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

What an amazing idea to use polenta as a pizza base... Yum!!

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

Why have I never thought to use polenta like this, so genius.

Not exact matches

I was a big polenta and cornmeal fan but now can not eat grains and I had never thought of using millet like this!!!

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

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.

I use the organic polenta that is already prepared from Trader Joe's.

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.

I used a 1 - inch round to punch out small bite - sized polenta rounds, but you can certainly use any size you'd like.

A quick google search and I used 5 cups water to 1 cup instant polenta.

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Bob's polenta, half cup white whole wheat flour, half cup all purpose white and half cup whole wheat pastry flour (influence of 101 cookbooks and having quite a bit of this flour that I have to use up).

In this Asparagus Ricotta Tart, we will be using cornmeal to make polenta that will then be shaped into a tart.

I used Bob's Red Mill polenta and a mixture of whole wheat pastry flour and white whole wheat flour, brown sugar instead of white, and threw in the rind of one lemon that was hanging around.

Arabic food stores sell cornmeal in various grades, but plain or coarse polenta is what I use for these cookies, not fine.

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 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.

Using sharp knife, cut polenta log into 1/4 - inch thick rounds.

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.

Blot dry polenta rounds using paper towel.

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 made a few adaptations based on what we had around the house: — Polenta instead of just cornmeal... mainly because I live in Europe and covet my stone - ground cornmeal from home — Subbed in buttermilk / cream instead of milk; both were close to their use - by dates — Regular yogurt instead of sour cream — Brown sugar instead of regular sugar (and I thought 5 Tbsp of brown sugar turned out quite nicely)

While polenta used to be made mostly from grains, people have also discovered substituting grains for white or yellow ground corn because it is cheap and equally nutritious.

Although polenta used to be known as poor people's staple food since it was made from grains and legumes, today this dish is popular not only in Italy but also in many European countries.