hours.
Meanwhile, prepare Cheesy Polenta. In a large saucepan bring
simmer. Slowly whisk in polenta in a thin steady stream
hrough.
Meanwhile, for the cheesy polenta, bring 4 1/2 cups
he juices re distribute.
Polenta -- as the chicken cooks, make
ender.
Meanwhile, make the cheesy polenta. Bring the water and milk
aste.
Meanwhile, for the cheesy polenta, combine 2 1/2 cups
immering, make your garnish and polenta. For the olives -- in a
boil. Gradually whisk in polenta, stirring constantly. Reduce heat and
Preheat oven to 425\u00b0F. Grease a 12-cup muffin pan. Line a baking tray with parchment paper.
Bring stock and 2 cups water to a boil. Gradually stir in polenta. Reduce heat and simmer, stirring, for 10 mins, or until polenta thickens. Stir in cheese then distribute between muffin recesses. Chill for 1 hour then bake polenta for 15 mins. Gently turn out onto prepared tray. Bake for 5 mins, or until lightly browned.
Meanwhile, to make the salsa, combine remaining ingredients in a medium bowl.
Serve warm polenta topped with salsa.
o taste.
For the polenta: Bring 1 cup milk and
tsp salt. Stir in polenta with a wooden spoon. Cook
Bring milk and 2 cups water to a boil then gradually whisk in polenta. Reduce heat and cook, stirring, for 5 mins, or until polenta thickens. Stir in Parmesan and 1 1/2 tbsp butter. Season.
Meanwhile, secure a slice of prosciutto and a sage leaf on each lamb steak with a toothpick. Heat oil and remaining butter in a large frying pan. Working in batches, cook lamb until browned on both sides and cooked to your liking. Serve with polenta and arugula.
Combine milk and 2 1/3 cups water in large saucepan on medium-high heat. Bring to a boil. Gradually add polenta, stirring constantly. Reduce heat to low; simmer, stirring, for 10 mins, or until polenta thickens.
Stir in Parmesan cheese and butter.
Prepare Polenta:
In a 3 quart
ish.
Whisk together the polenta and the next 5 ingredients
/4 cups water, the polenta and salt in a large
Arrange 1/3 of the polenta slices in the dish, top
Preheat oven to 400\u00b0.
Prepare polenta (see Polenta recipe) with Parmesan cheese; add salt, cayenne pepper and nutmeg to taste.
With moistened hands, form polenta into 2-inch rounds or ovals.
Place them in single layer in greased shallow baking pan. Sprinkle with Parmesan cheese and butter.
Bake Gnocchi for 30 minutes or until puffed and heated through.
Place under preheated broiler for 2 minutes or until golden.
Delicious plain or with a light tomato and basil sauce.
In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.
o a boil. Add the polenta and reduce to a simmer