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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.
Photo: Liz Andrew/Styling: Erin McDowell. Time Commitment: 1 hour and 50 minutes Why We Love It: kid-friendly, high protein, beginner-friendly All the perks of lasagna, minus the fuss.Your picky ...
Preheat the oven to 375°. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely.
The recipe from Mike's Kitchen was shared in Al Forno's first cookbook, "Cucina Simpatica."
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.
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.
Want to make Breakfast Polenta with Warm Berry Compote? Learn the ingredients and steps to follow to properly make the the best Breakfast Polenta with Warm Berry Compote? recipe for your family and friends.
1. In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt. In a bowl, whisk the buttermilk with the eggs, olive oil and water.