vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Rosemary-scented Polenta

Rosemary-Scented Polenta
SZECHUAN PANEER

Szechuan Paneer

This easy recipe uses previously prepared Indo Chinese Szechuan sauce that can be made ah...

Love Potion

Love Potion

Home remedy to Viagra An excellent beverage made with juice from the rind of watermelon w...

Palak Paneer Pie

Palak Paneer Pie

This pie is a rich and absolutely yummy combination of spinach and Paneer. ...

MUSHROOM BURGER

Mushroom Burger

This is a delicious non-meat burger and mushrooms really give this a meaty flavor. Worri...

Philips Air Fryer Vegetable Volcano Pizza

Philips Air Fryer Vegetable Volcano Pizza

This is a kids special recipe prepared with less oil in Philips air fryer. This special p...

Baby Corn Manchuria

Baby Corn Manchuria

Baby corn manchurian is a very popular Indo-Chinese vegetarian dish prepared with baby co...

Rosemary-scented Polenta Recipe, How To Make Rosemary-scented Polenta Recipe

Learn the recipe of Rosemary-Scented Polenta by vahchef.

About Recipe

How to make Rosemary-Scented Polenta

(59 ratings)
0 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
Rosemary-Scented Polenta
Author : Vahchef
Main Ingredient : VEGETABLES
Servings : 0 persons
Published date : November 10, 2016


Ingredients used in Rosemary-Scented Polenta
• Vegetable broth - 3 cups.
• Rosemary (crumbled) - half tea spoon.
• Yellow cornmeal - 2 cups.
• Black olives (chopped) - half cup.
• Sweet pepper (chopped) - half cup.
• Tomato sauce - to taste.
• Water - 3 cups.
Method:
  • In a large saucepan, combine water, broth, and rosemary. Heat to a boil.
  • Slowly whisk in cornmeal and cook about 20 minutes over low heat, stirring constantly until thickened and bubbly.
  • Add olives and red pepper. Pour mixture into greased baking pan.
  • Let cool several hours or overnight.
  • Heat oven to 400deg F.
  • Cut cooled polenta into 8 pieces. Leave in baking pan. Brush with half of the olive oil.
  • Bake 25 to 30 minutes, turning once and brushing with remaining olive oil until golden brown.

Serve heated with tomato sauce.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter