I love polenta too – and will take it any way I can get it – seeing as I have not one but two recipes coming up soon on the blog haha But polenta as fries??? I love it! Definitely trying this soon
INGREDIENTS
4 cups water
¾ teaspoon salt
1 cup cornmeal
1½ teaspoons crushed dried rosemary
¼ cup goat cheese.
½ cup chickpea flour
1 teaspoon olive oil
1 14 ounce can crushed tomatoes
1 garlic clove
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon red pepper flake
INSTRUCTIONS
Crispy Baked Polenta Fries with Spicy Tomato Dipping Sauce
INGREDIENTS
4 cups water
¾ teaspoon salt
1 cup cornmeal
1½ teaspoons crushed dried rosemary
¼ cup goat cheese.
½ cup chickpea flour
1 teaspoon olive oil
1 14 ounce can crushed tomatoes
1 garlic clove
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon red pepper flake
INSTRUCTIONS
- Preheat oven to 450 degrees.
- Grease a small baking sheet.
- In a medium saucepan bring water and salt to a rolling boil. Turn heat down to medium. VERY slowly whisk in polenta. Reduce heat to a medium-low or low, whisk almost constantly for 20 minutes until thick and creamy. Season to taste with salt and pepper.
- grt the full instructions @ cookingforkeeps.com
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