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Get the recipe. 2. Polenta Ragu Casserole. Photo: Liz Andrew/Styling: Erin McDowell. Time Commitment: 1 hour and 50 minutes. Why We Love It: kid-friendly, high protein, beginner-friendly.
Same old recipes on repeat, desperate to figure out something new to do with chicken. Well, friends, I decided to help us all ... Get the recipe. 20. Polenta Ragu Casserole. Photo: Liz Andrew ...
2. Remove and discard the bay leaf. Stir the basil and cheese in the saucepan. Spread the polenta in a greased 9-inch pie plate. Cover and refrigerate for 2 hours or until the polenta is firm. 3. Cut the polenta into 6 wedges. Grill, Bake or Pan-Fry the polenta. Serve topped with meat sauce, roasted vegetables or grated Parmesan cheese, if desired.
Pour the hot polenta into a buttered large cast-iron skillet. Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm, about 3 hours. Rub the surface of the polenta with softened butter and sprinkle with the remaining grated Parmigiano cheese.
Bring water, oil, and sea salt to a boil in a 4-quart heavy pot, then add polenta in a slow stream, whisking. Cook over moderate heat, whisking, 2 minutes.
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Get the Crock-Pot Breakfast Casserole recipe. Shop Now. Caitlin Bensel. Perfect Potato Soup. ... Serve the ribs on a bed of creamy goat cheese polenta with a sprig of thyme and rosemary. Now that ...
To prepare polenta, bring milk to a boil in a medium saucepan. Slowly add polenta, stirring constantly with a whisk. Stir in sugar and salt, and cook 5 minutes or until thick, stirring constantly. Serve with compote. Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.