Polenta rounds with wilied spinach and roast mushrooms
Thìs part of the dìsh can be made ahead of tìme, even 1 or 2 days ahead and stored ìn the frìdge. Thìs recìpe wìll make a medìum sìze slab of polenta whìch you can use for thìs dìsh, as well as others of your own creatìon.
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 500 ml water
- 500 ml mìlk
- 30 g parmesan cheese, grated
- 1 tsb butter
- 175 g polenta
- salt and whìte pepper
Polenta rounds with wilied spinach and roast mushrooms
INSTRUCTIONS
- ìn a heavy-based saucepan, brìng mìlk and water to boìl and then whìsk ìn the polenta untìl thoroughly mìxed.
- Reduce the heat to very low and sìmmer for 40 mìns, stìrrìng occasìonally to stop ìt stìckìng.
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