How To make Polenta Grits with Cilantro & Tomato Sauce

HOT BIRD POLENTA & SHRIMP // FISH FOOD

Recipe Author: Aaron Fish
Servings: 6
Time: 30 minutes

Andouille Turkey Ragu
Equipment: sauce pot, wooden spoon, cutting board, knife

Ingredients:
-1 pound ground turkey
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, roasted and diced
- 2 tablespoons tomato paste
- 1 cup light beer
- 2 tablespoons Spicy Andouille Blend
- 1 tablespoon salt

Directions:
- Heat sauce pot over medium heat.
- Add 1 tablespoon oil and brown turkey.
- After browned, about 5 minutes, remove and add 1 more tablespoon oil to sauce pot.
- Add onions and saute for 5 minutes.
- Add garlic and bell pepper, saute for 2 minutes.
- Add tomato paste and andouille blend. Cook 1-2 minutes.
- Add beer and salt.
- Cook until reduced and thick.

Hot Bird Creamy Polenta
Equipment: sauce pot, whisk

Ingredients:
- 1 quart Stock, chicken or veg
- ¼ cup butter (1 stick)
- 1 cup ground corn flour
- 8oz cream cheese
- 8oz shredded white cheddar
- 1 tablespoon lemon zest
- 1 tablespoon salt
- ¼ cup Hot Bird Blend

Directions:
- Heat stock and butter in a sauce pot over high heat until boiling.
- Slowly add corn flour while whisking until incorporated.
- Turn heat down to low and cover.
- Cook 20 minutes stirring occasionally.
- Add remaining ingredients and mix well.
- Serve hot.

Lemon Pepper Prawns
Equipment: cast iron pan, bowl, tongs

Ingredients:
- 1 tablespoon oil
- 1 pound 16/20 prawns, deveined but shell on.
- ¼ cup lemon pepper blend]
- 1 teaspoon salt
- 2 tablespoons butter

Directions:
- Combine Prawns, lemon pepper blend and salt in a bowl.
- Let sit for at least 30 minutes.
- Heat a cast iron pan over medium high heat or until very very hot.
- Add oil and prawns.
- Cook until slightly charred on one side (about 3 minutes).
- Flip prawns and add butter.
- Remove from heat and stir until butter is melted.
- Transfer to a bowl, peel and eat.

Haitian Mayi Moulin Ak Epinard | Polenta And Spinach | Episode 125

Hey Guys! Here's Another Great Recipe From My Kitchen To Yours.
This week's Recipe is Mayi Moulin ( Polenta With Spinach) . This Is A Staple Food In Haiti. Am Sharing The Way I Love To Make This Delicious Dish With You All. Please Enjoy And Don't Forget To SUBSCRIBE, COMMENT, LIKE AND SHARE. Thank You All! XoXo!
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Mayi Moulin ak pwa / grits and black beans:
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Haitian Spice Video:
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Cheese Grits:
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RECIPE:
1/2 cup of olive oil
1/2 a Maggie cube
1 Roma tomato
1 TBSP of Haitian spice
4 cups of water
3 pieces of smoked herring
2 cups of yellow polenta
spinach
salt to taste
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ENJOY THIS DELICIOUS MEAL!
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Black Bean Polenta Casserole Plant-Based Vegan Recipe

Looking for a delicious whole food, plant-based healthy vegan recipe? Make this black bean polenta casserole. It's oil-free, wfpb, and sure to satisfy!

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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.

Pesto Shrimp Polenta Rounds | Appetizer

This Pesto Shrimp Polenta Rounds Appetizer recipe makes for a great holiday time appetizer. Maybe you are hosting friends and family for a dinner party or get together and want something as easy as is impressive to serve your guests? Try this out. Any pesto recipe will work for this appetizer dish, but I use the my Cilantro Parsley Pesto Sauce recipe (link below), since it goes incredibly well with the garlic shrimp.

You can see my other video on how to make the Cilantro Parsley Pesto Sauce used in this recipe here:

This pesto sauce is really versatile: mix it up with Pasta, spread it on vegetables or toast to create a variety of appetizers, or mix it with rice and chicken for the delicious and healthy meal you see here.

For the FULL Brown Rice and Chicken Pesto Bowl recipe, visit:

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sweet corn chimichurri butter shrimp with polenta

RECIPE: