Pour another layer of warm polenta over the mozzarella, spreading it evenly to the edges.
Today, Maria serves the polenta with a thick, savoury rabbit stew and sliced beef in red wine.
Southerners tend to prefer white cornmeal for grits, although as with polenta, the color doesn't really matter.
His current pick, the buttery polenta soup, is redolent of sweet Maine shrimp.
Try the roasted butternut squash soup with spicy pumpkin seeds, and the creamy polenta with mascarpone, walnuts and gorgonzola.
Polenta, Indian pudding and grits, for example, are all forms of cornmeal mush.
Layer the peppers over the polenta and scatter the garlic cloves over them.
Lower the heat and cook, stirring frequently, until the polenta resembles hot cereal.
Although instant grits and instant polenta are available, making them from scratch isn't difficult and the flavor is definitely richer.
Lay the mozzarella strips, side by side and lengthwise down the mold, over the polenta, leaving a border all around.
The menu features dishes such as sweetbread ravioli with brown butter to pork chops with prosciutto, quince relish and creamy polenta.
But the Japanese, who had beaten us there, encouraged us from the sprawling front porch and the rifugio's signature fontina polenta awaited.
Arriving in meadows carpeted with white narcissi and deep blue gentians, the cowherds were greeted by a village band and plates of polenta.
For something more substantial, choose from a menu of bites including pulled pork sliders and crispy pork belly over goat cheese polenta with roasted figs.
In my remix, a rich polenta cake augmented by ground almonds and lots of citrus is accompanied by candied orange segments and coconut ice cream.
Italian polenta is the most cosmopolitan form of mush and is best when made with a slightly coarse meal with grains about the size of table salt.
Slowly add the polenta in a thin stream, whisking continuously.
Polenta is typically made on the stovetop and can be as simple as cornmeal cooked with some sort of broth or stock, or can include sauteed vegetables and cheese.
Stop at Ristorante La Froda in Foroglio for lunch (do not miss the polenta), snap a few pictures and soak in the alpine landscape before heading back to the lake.
Housed in a 100-year-old adobe hacienda with a wood-beamed ceiling, the restaurant puts a Southwestern twist on Southern European dishes, such as pesto-crusted scallops with spicy polenta and wilted greens.
That evening, he cooked up a big pan of what he preferred to call porcini, with olive oil, pepper, salt, and pancetta, and we ate them with grilled polenta, salad, and red wine, a Barolo.
The current iteration places pork shoulder braised in white wine and veal stock on top of a polenta patty, then crowns it with a poached egg and garnishes it with onions, turnips, English peas, shallots and pea shoots.
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