polenta in English
Many of these have their own specific names, such as frumenty, made from wheat; tsampa, made from barley; polenta , made from maize; congee, from rice.
Use "polenta" in a sentence
1. Giraffe made of polenta and roast beef pieces.
2. Drizzle oil over polenta and brush to distribute evenly.
3. Serve with Sweet Potato Polenta and garnish with herb sprigs.
4. Truffle Polenta Cake, Pan Fried Taleggio Cheese, Asparagus, Olive Dressing.
5. Slow Cooked Brazilian Pork Ribs with Edible Wild Plant Polenta – Brazil Pork
6. Carefully add polenta and cook until browned on both sides, about 2 minutes on each side.
7. Place a cube of Gorgonzola atop each serving of polenta and mushrooms and warm under broiler.
8. This bottom should sit on the baking pan on top of a good-sized sprinkling of polenta.
9. Pirão, yellow in color and similar to polenta, is made from cornflour and is more common in the south.
10. 22 Place a cube of Gorgonzola atop each serving of polenta and mushrooms and warm under broiler.
11. Because of a lack of land suitable for wheat, the Ligurians use chickpeas in farinata and polenta-like panissa.
12. Made from finely ground maize meal, polenta is a traditional, rural food typical of Veneto and most of Northern Italy.
13. Arrange pheasant pieces on individual plates and place one of the polenta squares on the side of each serving.
14. Chestnuts, growing in the Castagniccia forest, are used to produce flour, which is used in turn to make bread, cakes and polenta.
15. 16 To complete recipe, preheat broiler. Transfer skewers to large baking sheet. Broil 8 to 10 minutes or until vegetables begin to brown. Serve with polenta.
16. Staple food to polenta and rice, supplemented by sweet potatoes and various vegetables, beans and other natural food, commonly used cooking oil fire.
17. Use cornmeal imported from Italy, not because the corn is necessarily better but because the grind is Coarser, which is best suited to polenta
18. 4 servings 16 small birds (Beccaficos, larks, thrushes) 400 g (14 oz) cornmeal 100 g (3½ oz) butter 60 g (2 oz) lardo (cured back fat of pork) cut into small pieces 8 sage leaves salt Prepare polenta with the flour
19. It holds up in the fridge well, so one week it can be served up as Caponata and Herb Polenta and show up the next as Caponata Pasta Bake.It also makes a great topping for bruschetta or a hoagie with provolone melted down over the top.