website statistics

The Secret to Serving Tasty Polenta (cornmeal) bite

What’s up guys, back with us in the most perfect receipes internet site. If you are searching for tasty Polenta (cornmeal) bite recipe, you are now at the best place. We only provide excellent Polenta (cornmeal) bite recipe which will be very easy for you to follow.

Polenta (cornmeal) bite

We hope you got benefit from reading it, now let’s go back to polenta (cornmeal) bite recipe. You can cook polenta (cornmeal) bite using 27 ingredients and 5 steps. Here is how you cook it.

Below are the ingridients that are needed to make a tasty Polenta (cornmeal) bite:

  1. Provide of Ingredients For prunes sauce:-.
  2. Use 1 cup of hand picked prunes.
  3. Prepare 1 cup of pineapple juice.
  4. Prepare 1/2 cup of coconut malai.
  5. Prepare Pinch of Black salt.
  6. Provide 1 of green chilli.
  7. Get 1 tsp of black pepper powder.
  8. Take 1 tsp of dry mango powder.
  9. Use of Ingredients for mushrooms:-.
  10. Use 1 packet of button mushroom.
  11. Take 1 tbsp of chopped garlic.
  12. Take 1 tsp of chilli powder.
  13. Provide 2 tbsp of tomato puree.
  14. You need 1/2 cup of thick coconut milk.
  15. Provide 1 tsp of oil.
  16. Get of Ingredients for polenta base :-.
  17. Get 2 cup of polenta (cornmeal).
  18. Prepare to taste of Salt.
  19. Get 1 tsp of black pepper powder.
  20. Provide 1 tbsp of rice bran oil.
  21. Provide 1 tbsp of chopped coriander.
  22. You need 1 of chopped green chilli.
  23. Use 1 tbsp of lemon juice.
  24. Use as needed of Oil for frying.
  25. Prepare of For serving:-.
  26. Use 1/2 of Cabbage.
  27. Use as needed of Mint leaves.

Ready with the ingridients? Below are the sequences on producing Polenta (cornmeal) bite:

  1. Prunes sauce:- Coarsely blend the prunes and cook them with pineapple juice till it is reduced to just half of it's original quantity. Blend the coconut malai with green chilli into a fine paste. As the pineapple juice is reduced add coconut paste, black salt, black pepper powder and dry mango powder. Cook for 5 minutes and switch off the gas..
  2. Mushroom :- Wash and cut the mushrooms into small pieces then boil them and drain the water. Heat oil in a pan add chopped garlic and stir, then quickly add tomato puree, salt, red chilli powder and mix it well. Cook on medium hot heat for 2-3 minutes. Now add mushrooms and coconut milk, then cook it till all the moisture evaporates. Switch off the gas. Keep aside..
  3. Polenta base:- Boil 4 cup water with salt, black pepper powder, coriander leaves, chilli and oil. Now add polenta and cook it till it becomes like halwa consistency.. Switch off the gas add lemon juice mix it well. Pour the mixture into a greased thali, spread equally. Let it cool. Now cut into rounds Heat a pan add oil and shallow fry them on medium hot heat till they turn light golden and crisp..
  4. Serving :- Cut the cabbage with the help of a cookie cutter. Place the polenta base and put cabbage on top then place the mushrooms on it. Garnish with mint leaves Serves hot or chilled with prunes sauce.
  5. I use rice bran oil you can use any oil or butter. I use coconut malai in prunes sauce you can use normal cream. If you dont have polenta you can make it with makki ka aata..

Cornmeal polenta eventually became a staple peasant food throughout the Italian peninsula. Polenta is usually milled from a special variety of field corn — dent corn or flint corn. This recipe for Sundried Tomato Polenta Bites is a good one to make ahead for an elegant holiday appetizer. Put Polenta Cornbread in the rotation! It's especially great for those nights when you're having chili or I'm currently going through a polenta phase.

A recipe is a good story that ends with a appetizing meal. If you find this site fruitful Sharing this page to your buddies is the deal Wish that your Polenta (cornmeal) bite makes your day cheerful.

Leave a Comment