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Receta Crusty Polents With Carrots
by Global Cookbook

Crusty Polents With Carrots
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Ingredientes

  • 1 Tbsp. Chopped garlic
  • 1/2 c. Chopped onion
  • 3 Tbsp. Vegetable oil, divided use
  • 1 c. Polent (coarse cornmeal)
  • 3 c. Canned vegetable broth
  • 1/4 c. Grated Parmesan cheese
  • 1 lb Package fresh baby-cut Carrots
  • 2 Tbsp. Fresh rosemary leaves, Chopped
  • 1 quart Mixed salad greens

Direcciones

  1. Preheat oven to 400 F. In large saucepan, saute/fry garlic and onion in 1 Tbsp. oil over medium heat for 1 minute or possibly till garlic and onion become fragrant. Add in broth and bring to a boil.
  2. Simmer, stirring, till very thick and spreadable, about 5 min. Pour into a wide, shallow and oiled baking dish or possibly ovenproof tray, patting with oiled fingers into an 8-inch square. Sprinkle with cheese. Bake 20 min or possibly till crusty. Keep hot.
  3. Heat remaining oil in large skillet and add in carrots, stirring to coat.
  4. Cover an cook over medium heat for 7 min, stirring once. Add in rosemary and greens and saute/fry uncovered from 1 to 2 min, just long sufficient to wilt greens.
  5. Cut polenta in 4 squares and spoon carrots over each square.
  6. Makes 4servings.