ou're using commercially packaged cooked polenta remove it from the packaging
Grill until chicken is fully cooked through, about 15 to 20
edium heat. Slice tube of polenta into 8 rounds of equal
single layer of sliced polenta rounds. Layer with 2 cups
Ragu Recipe Contest Entry.
Pre-heat oven to 400 degrees
boil. Stir in dried polenta and reduce heat to simmer
Saute the apples and onion in the olive oil over high heat.
Add the scallops when onions are translucent and Saute until lightly brown.
Mix spices and sprinkle over sauteed mixture turning lightly.
Add water as needed, approx 1/4 cup.
Lower heat, Cover and cook for 5 to 7 minutes - be careful not to over cook.
Remove all except the juices.
Slice pre cooked ready to serve Polenta, add to juices and brown on both sides 4 to 5 minutes.
Remove Polenta and serve Hot with scallop apple mix.
used a cooked boneless ham joint throughout this recipe. If you
ith oil.
Remove the polenta from its package and drain
uart baking dish. (can add pre-cooked chicken, shrimp or sausage).
s why I like this recipe. The Onions can be made
oiling water, heat up the pre-cooked noodles, a few minutes before
lender, puree half of the pre-cooked cabbage & onion mixture w/the
0-15 minutes.
Add pre-cooked, instant brown rice and chicken
eserve until complete with the polenta and shrimp portion of this
Prepare Polenta:
In a 3 quart
boil. Whisk in the polenta in a slow, steady stream
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.
if you aren't using pre-cooked mushrooms from a can), then
oo dry.
To make polenta, bring water to a boil