How To make Polenta Grits with Cilantro & Tomato Sauce

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

Egg Recipes: Baked Eggs Recipe: Tuscan Style Baked Eggs: Baked Eggs Recipe Is Just Delicious

This is an easy to make egg dish that can be served as breakfast, lunch, brunch or dinner. It works anytime of the day or night. There are many variations to this dish and this is my variation. I hope you enjoy it!
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Ingredients:
1 tbsp olive oil
2 red onions or 4 shallots chopped
2-3 slices of bacon or some bacon ends and pieces cut up small cooked til browned well set aside.
1/2 tsp. to 1 Tsp. red pepper flakes.
4 garlic cloves finely minced.
1/2 to 1 tsp. finely crushed dried thyme
1/2 tsp. finely chopped dried rosemary
1/2 tsp. crushed oregano bulb.
1 tsp. smoked paprika.
2 400g cans cherry tomatoes
1 tsp. sugar
4 to 6 eggs
1 to 2 tsp. red balsamic or white balsamic vinegar.
2 handfuls of fresh spinach leaves
shredded mozzarella cheese sprinkled on top before cooking
some gorgonzola sprinkled on top before cooking.
or
some parmigiano reggiano cheese sprinked on top before cooking
2 tbsp. whole cream drizzled on top prior to cooking(optional)
Rough chopped basil or cilantro leaves as garnish.
A handful of crumbled gorgonzola/goat cheese or any Italian cheese will do.
Salt and pepper to taste.

Directions:

Preheat oven 400 to 425 degrees.
In a large skillet cook bacon ends and pieces until they are browned and chewy not crisy unless you like that way.
Remove the bacon from pan set aside on plate with paper towel to soak up extra grease.
Remove excess bacon fat from skillet and leave a couple of teaspoons to a tablespoon for flavor.
In the same skillet heat olive oil and sauté onions and garlic until soft add salt and pepper for flavor layer.
Add crushed tomatoes, balsamic vinegar and season with salt and pepper according to your preferences.
Cook for 1 to 2 minutes and add your rosemary, thyme, and crushed oregano.
Now add your smoked paprika and mix in well.
Add your sugar(optional) and mix in well.
Now add back your bacon and stir in well.
Cook the sauce until it thickens a bit then add spinach and cook until spinach is wilted about 1 to 2 minutes.
Taste and season with more salt and pepper if necessary. 
Pour spicy tomato sauce into an small oven safe baking dish, you can also use individual oven safe ramekins.
Add some crushed red chili flakes for a little spice if desired and mix in well.
With a spoon, make a small well in the middle of the baking dish and crack eggs into the well. Note: Crack eggs into a small bowl or ramekin before pouring into baking dish this way you can make sure they are not cracked.
Sprinkle with cheese of your choice liberally.
Now drizzle your eggs with 2 Tbsp. whole cream in wide pattern.
Add a little more cheese.
Pop it in the oven for around 10-12 minutes.
The time will vary depending on your oven.
You want to watch your eggs while they bake - the second the egg whites are cooked the eggs are ready.
You want your egg yolks to be firm or you end up with tomato sauce and eggs. Unless you prefer them fully cooked. 
While you wait for your eggs to bake, slice up bread and lightly toast.
or
Start cooking some instant polenta 1/2 cup polenta to 2 cups water.
Bring polenta to boil turn to low add salt and pepper to taste
Garnish eggs with chopped Italian parsely and/or basil leaves.
You can also throw on some more cheese if you fancy. Serve with several slices of toast. 
or
Quickly spoon some polenta into a bowl or on a plate and swirl and spoon one or two eggs on top and serve.

Red beans and rice | Southern U.S. style

Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:

Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:

***RECIPE, SERVES 6-8***

1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with

Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)

The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)

Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.

Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).

Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.

Shrimp & Polenta Dinner in Eight Minutes

Easy, quick dinner made with Trader Joe's prepared polenta. Gluten free.

Trader Joe's Ingredients:
Honey Aleppo Sauce
Jalapeno Sauce
Pre-Cooked Shrimp
1 Avocado
1 Red Pepper
1 Bag Baby Greens (spinach or arugula)

#chefdianahart #youcandothis #traderjoes #polenta #shrimp #avocado #recipe

Why I Always Have a Can of Chickpeas

I never don't not ain't got a couple cans of garbanzo beans. They make for an easy emergency meal in a pinch whether it's breakfast, lunch, or dinner.

Tip the Teacher:
Tools I Use:
Shakshuka Recipe:
Herbed Chicpeas Recipe:
Deconstructed Falafel Salad Recipe:

How to Make Green Chile Grits

Get the recipe for Green Chile Grits:

Chef Harold Marmulstein shows us his technique for green chile grits