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How To make Polenta Grits with Cilantro & Tomato Sauce
1/2 c Onion, chopped
1 Garlic clove; minced
1 ts Olive oil
2 c Water
2/3 c Yellow corn grits
1 md Fresh tomato; seeded
-- and coarsely chopped 1/3 c Water
1/4 c Fresh cilantro, chopped
1 Green onion
1 Garlic clove; minced
1 pn Chili powder
1 pn Ground cumin
1/4 ts Salt
Freshly ground black pepper Coat a nonstick saucepan with olive oil. Add onion and garlic and saute over medium heat until soft. Add water and bring to a boil. Stir in grits, cover and cook 5 minutes or until water is absorbed. Stir well and spoon into a pie plate. Let grits cool until firm enough to slice. Prehea oven to 325 F. Cut polenta into triangles and place on a lightly greased baking sheet. Bake 5 minutes, then turn and bake 5 minutes more until the edges are crisp. Top with Cilantro & Tomato Sauce. To make Cilantro & Tomato Sauce: Combine tomatoes with water in a small saucepan. Cook until tomatoes are soft, 5 to 8 minutes. Puree tomatoes in a food processor or blender. Return pureeded tomatoes to saucepan. Stir in cilantro, green onion, garlic, chili powder, cumin, salt and pepper. Cook over low heat 5 minutes or until thickened.
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★ Kitchen Cat ★ Polenta Soup Recipe.
A recipe from the KC Soups & Stews collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/4 c : Olive Oil
1/2 c : Coarse Yellow Cornmeal
1/2 c : Finely Diced Green Bell
2 : Garlic; Minced
10 oz : Package Frozen Corn Kernels;
1/4 c : Fresh Cilantro Leaves
2 c : Italian Plum Tomatoes;
6 c : Chicken Broth or Water
1/2 c : Shredded Sharp Cheddar
4 oz : Can Chopped Green Chilies
1 md : Size Onion; Finely Chopped
1 tb : Lime Juice; (Up to 2)
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Healthy beef recipe with polenta
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Recipe!
Beef marinade
1 1/2 lbs of eye of round sliced
Kosher salt TT
1 teaspoon chili flakes
1 tablespoon garlic powder
1 tablespoon roasted paprika seasoning
2 tablespoon extra virgin olive oil
3 tablespoon butter sautéed
1/4 teaspoon cayenne
2 tablespoon chopped cilantro
2 cloves of garlic minced
Garlic green beans
2 cloves garlic minced
2 cups green beans snipped
Kosher salt TT
Cracked black pepper TT
2 tablespoon tamari sauce
Polenta
3 cloves garlic minced
2 tablespoons sliced chives
2 medium heirloom tomatoes
1 scotch bonnet pepper
3 tablespoons butter (reserve 1 for tablespoon for folding in)
2 teaspoon turmeric
1/2 cup dried shitaki mushrooms
4 cups veg stock
1 cup medium ground cornmeal
1/4 cup your favourite cheese as desired
Garnish
1 cup fresh spouts
1 1/2 tablespoon balsamic vinegar
1 teaspoon extra virgin olive oil
Cracked black pepper TT
Kosher salt TT
1 tablespoon sliced chives for spinkling
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