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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.
How To make Polenta Grits with Cilantro & Tomato Sauce's Videos
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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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
Loaded Carne Asada Polenta Fries | Gluten Free
Loaded Carne Asada Polenta fries are perfect for a filling brunch meal or game day appetizer! What’s not to love about garlicky-herb crusted crispy polenta fries topped with tender, flavorful carne asada, savory black beans, spicy salsa, and sliced avocado!?
You can get the full recipe at GoodFoodBaddie.com
If you like polenta, you’ll love my Creamy Polenta with Cajun Shrimp recipe!
Try this recipe and share your thoughts! I'd love if you take pictures and share with me on Instagram! @goodfoodbaddie
Visit goodfoodbaddie.com for more recipes and tips!
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Cooking With Jae - Aleppo Parmesan Polenta Cakes
Today Chef Jae prepares delicious Aleppo parmesan polenta cakes with a charred corn tomato salsa. Yummy! In addition to deep rich flavor profiles, it’s a beautiful dish visually. Jae showcases the versatility of polenta. The dish can be the perfect side, appetizer or main course. ???????? #CookingWithJae #WHROPublicMedia
The Best Vegan Tex-Mex Casserole! w/Polenta & Tajin
Simply the BEST TexMex dish of the year. Top it with chili lime polenta and it’s a winner every time! Easy, gluten-free and vegan!
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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.