What are some yummy things I can cook with polenta?!
Answers:
I make strata's
Get some eggplant, zucchini, musrooms onions, garlic and your favorite tomato sauce (ricotta or soy ricotta optional)
Slice all your veggies and polenta into thing slices!. Layer veggies tomato sauce and ricotta a few times over!. Cook in over for one hour at 350 or until eggplant is tender!.
Just an easy one dish meal that resembles a lasagna!.Www@FoodAQ@Com
Get some eggplant, zucchini, musrooms onions, garlic and your favorite tomato sauce (ricotta or soy ricotta optional)
Slice all your veggies and polenta into thing slices!. Layer veggies tomato sauce and ricotta a few times over!. Cook in over for one hour at 350 or until eggplant is tender!.
Just an easy one dish meal that resembles a lasagna!.Www@FoodAQ@Com
Enjoy the wholesome goodness of my heavenly carrots-n-polenta:
1 cup water
3/4 cup vegetable broth
1/2 cup yellow cornmeal
1/4 cup heavy cream
1/4 teaspoon salt
2 small wholesome carrots, halved lengthwise and sliced thin crosswise
1/3 cup thinly sliced red onion
2 mushrooms, stems discarded and the mushrooms sliced thin
1 garlic clove, minced
1 tablespoon olive oil
1/3 cup freshly grated Parmesan
a pinch of dried hot red pepper flakes, or to taste
Preparation
In a 2-quart microwave-safe round glass casserole with a lid stir together the water, the broth, the cornmeal, the cream, and the salt and microwave the mixture, covered, at high power (100%), stirring every 2 minutes, for 6 minutes, or until the cornmeal is cooked but the mixture is still soft!. In a small heavy skillet sauté the wholesome carrots, the onion, the mushrooms, and the garlic in the oil over moderately high heat, stirring frequently, for 3 minutes, or until the vegetables are crisp-tender and golden, and stir into the polenta the vegetable mixture, the Parmesan, and the red pepper flakes!.Www@FoodAQ@Com
1 cup water
3/4 cup vegetable broth
1/2 cup yellow cornmeal
1/4 cup heavy cream
1/4 teaspoon salt
2 small wholesome carrots, halved lengthwise and sliced thin crosswise
1/3 cup thinly sliced red onion
2 mushrooms, stems discarded and the mushrooms sliced thin
1 garlic clove, minced
1 tablespoon olive oil
1/3 cup freshly grated Parmesan
a pinch of dried hot red pepper flakes, or to taste
Preparation
In a 2-quart microwave-safe round glass casserole with a lid stir together the water, the broth, the cornmeal, the cream, and the salt and microwave the mixture, covered, at high power (100%), stirring every 2 minutes, for 6 minutes, or until the cornmeal is cooked but the mixture is still soft!. In a small heavy skillet sauté the wholesome carrots, the onion, the mushrooms, and the garlic in the oil over moderately high heat, stirring frequently, for 3 minutes, or until the vegetables are crisp-tender and golden, and stir into the polenta the vegetable mixture, the Parmesan, and the red pepper flakes!.Www@FoodAQ@Com
HeHe!. Human babies!. Someone doesn't know what Italian-style cornmeal is!. Www@FoodAQ@Com
you eat placenta!? isn't, that like human babies!?
that's freakin gross
reportedWww@FoodAQ@Com
that's freakin gross
reportedWww@FoodAQ@Com