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Baked polenta with various

Baked polenta with various

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If I still bought another one, from the Goodies Fair I couldn't help but combine them to my liking ...

  • For polenta
  • 500 ml of water
  • 200 g Malay
  • salt
  • For "various"
  • 50 g butter
  • 2 tablespoons sour cream 40% fat
  • 150 g bellows cheese
  • 70 g smoked bacon
  • 130 g smoked muscle
  • 1 or

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Baked polenta with various:

First we cut the ham into small pieces and the muscle into slices.

We mix the bellows cheese, butter and sour cream well. We prepare a bowl with baking paper. We boil water with a pinch of salt, when it starts we add the corn and let it boil, at the end we put the ham in the polenta.

Then place in the bowl with baking paper, a layer of polenta, a layer of cheese mixed with butter and sour cream, a row of muslin, then polenta and on top of the rest of the cheese and musket. On top we beat an egg well and pour it over. Put the dish in the oven for about 40 minutes.

Tips sites


those who are horrified by many calories to look for spinach in the market ....

If you like it, share it with your friends!


For the preparation of the liver:
800g poultry liver
1 large onion
1 tablespoon paprika
1 teaspoon vegeta
Salt and pepper to taste
9 cloves of garlic
Frying oil

For polenta:
500g of corn flour

Method of preparation:
We clean and wash the livers and let them drain in a strainer.

Cut a scallion onion and put it to harden, in a pan with oil.

After the livers have drained and we also have the hardened onion, we take a bowl of embarrassment, grease it with a little oil, put the livers, add the hardened onion, season with vegetable, salt, pepper, paprika and mix lightly until smooth. ingredients. Put the dish in the oven for 15 minutes, then take out the livers, turn them over on the other side and put them back in the oven for another 15 minutes.

Meanwhile, peel the garlic cloves, finely chop them or grind them in a mortar, add 2 tablespoons of oil over them and mix. Remove the bowl of liver from the oven 5 minutes before it is ready and add this mujdei over the liver. Leave everything in the oven for another 5 minutes.

The livers go very well served next to a polenta.
To prepare the polenta, boil in a pan 500g of corn in a liter and a half of salted water and leave it on the fire for 25 minutes.

It is prepared in a saucepan, clay pot or tray, and the quantities specified above are indicative depending on the size of the pot and the number of portions desired. If you have any doubts about the scallops, take them out of the recipe. Butter can be used instead of the fat used to grease the pan. Cut the sausage mouthfuls, chop the scallops and cut the pork breast into cubes. Heat a frying pan and fry the meats. Put the browned meats in a bowl and use the remaining fat in the pan to grease the tray.

In a cauldron we prepare a soft polenta, which can be easily placed in the pan. In the greased bowl, form a finger-thick layer of polenta. Over this first bed of polenta we place the sausages, the breast and the scallops, so as to form a second layer. Put a row of polenta over the meat again. Crush the Telemea cheese and spread it evenly over the polenta. We end the toponita polenta with a last bed of polenta.

I kept a handful of fried meats to put on an ornamental moth. I also broke an egg, beat it and with a silicone brush I spread it over the polenta, to get a more beautiful color. Put the dish in the oven for 30 minutes, until it blushes a little. Toponita polenta is eaten warm, possibly with a tablespoon of sour cream. Be that as it may, I eat it just as well and cold.

Baked carp with vegetables

Baked carp with vegetables Reviewed by Gicuța on 17:27 Rating: 5


Wow, but how good it looks. CONGRATULATIONS!. I can't find such a small carp here. They all weigh up to 4 kg, and I can't afford it and I don't want it that big. And the washers are a bit expensive. I'll be precise, but with another fish. Don't you die lemons? See how good the food tastes when you add pickled lemon. I also use it for chicken. Many kisses.

Thank you very much, Sanda! Tell us how you pick lemons. Kiss you, have a nice evening!

Lemon cut into 4 lengthwise but not to the end. Put a teaspoon of coarse salt in the notch in the lemon and place it in the jar. Add lukewarm water until it is covered, then cover it and store it in the pantry for a month. I first tried a single lemon in a small jar. The delicacy consists of lemon peel.

It looks waw, I made mackerel with vegetables, because I can't find much carp here. I imagine it's good and the carp is fresh. Thanks for the recipe!

Thank you very much! The mackerel is also very good.

Thank you very much! Happy Holidays with your loved ones!

Please, I want to translate this page to Arabic or English. Can you help me

Clean and scale fish cut off head & amp tail and wash thoroughly.
Portion fish in steaks and sprinkle with salt. This should be done at least one hour before cooking.
Trim and wash vegetables cut into bite-sized pieces. Place all except bell peppers on the bottom of a roasting pan, together with the lemon slices. Sprinkle with salt & pepper.
Place fish steaks on top of vegetables and drizzle with vegetable oil. Pour in just enough water to cover the vegetables. Place pan in a preheated (180 & # 176C-190 & # 176C) oven allow to roast about 45 minutes. If water evaporates from pan add hot water as required.
About 10-15 minutes prior to the end of cooking time add the bell pepper slices and brush fish with tomato sauce to give it a beautiful color.
Remove from oven when finished and allow to cool somewhat before serving.

Calorie polenta

Calorie polenta depending on the ingredients used:

Even if, in the first phase, the polenta can be prepared only from corn, water and salt, to make sure that a perfect polenta comes out, you also add extra ingredients. Depending on these ingredients, polenta changes its number of calories. Namely:

  • Polenta with sunflower oil & # 8211 140 calories / 100 grams of polenta
  • Butter polenta & # 8211 180 calories / 100 grams of polenta
  • Salted polenta & # 8211 Plus 35 calories compared to 100 grams of regular polenta

Conclusion: in terms of calories, a slice of polenta is equivalent to a slice of bread, about 80 calories / slice. Polenta is a healthy alternative to bread, but it should be eaten in moderation, because in the end, it fattens in the same way.

Mushroom polenta

Preparation time 5 minutes

Cooking time 30 minutes


  • 4 & # 32 tablespoons & # 32 olive oil
  • 350 & # 32 g & # 32 mushrooms
  • 2 & # 32 cloves & # 32 garlic
  • 1 & # 32 tablespoon & # 32 chopped thyme
  • 1 & # 32 tbsp & # 32 truffle oil
  • 500 & # 32 ml & # 32 vegetable soup
  • 80 & # 32 g & # 32 malai
  • 80 & # 32 g & # 32 parmesan
  • 30 & # 32 g & # 32 unt
  • 1 & # 32 teaspoon & # 32 rosemary & # 32 chopped
  • 100 & # 32 g & # 32 goat cheese
  • salt and pepper

In a medium frying pan add 2 tablespoons of olive oil. After the oil has warmed up well, put half of the amount of mushrooms and fry them for a few minutes until they acquire a slightly brown color. They are best done if I don't move them too much, so they stay in more contact with the pan. Do the same with the other half of the mushrooms. Turn off the heat and then mix all the mushrooms with garlic, thyme, truffle oil, salt and pepper. I keep them warm somewhere, possibly put a lid on them.

Boil the vegetable soup until it boils (an onion, a carrot, a parsnip or celery and salt and pepper). Add the cornstarch lightly and reduce the heat to a minimum. Stir constantly with a wooden spoon until the polenta comes off the edges of the pan, but it is almost fluid. I turn the oven to maximum. When the polenta is ready, add the parmesan, butter and rosemary. Season to taste with salt and pepper. I put the food foil on an oven tray, spread the polenta and put the goat cheese on top. Leave in the oven until the cheese melts. Add the mushrooms with their sauce and let them heat for another minute in the oven. Serve hot with loved ones, in my case with my better half & lt3

It is said that polenta has no flavor at all but a ton of salt and pepper. Eh, you can add some butter and cheese and get a fur result. The same can be obtained with some spices and butter.

Baked polenta according to a different recipe

First, you need a few ingredients:

- 250 gr of corn and 120 gr of chickpea flour

- 1 tablespoon of olive oil

- a can of chopped tomatoes

- 1 clove of garlic and a knife tip of chili flakes

- a teaspoon and a half of dried rosemary

- a teaspoon of salt and half a teaspoon of sugar.

The way to prepare this special recipe is the following:

Preheat the oven to 220 degrees Celsius and grease a tray with a little oil a tray lined with baking paper. Then, in a pan, put water and half a teaspoon of salt and let everything boil. When it boils, reduce the heat and add the cornstarch, slowly, stirring continuously for 20 minutes. Then set the polenta aside and add the goat cheese and rosemary. Once you have obtained a homogeneous mix, pour it into the previously prepared tray. Leave everything to cool to room temperature. When any traces of heat have been removed, turn the tray over on a board and cut the polenta into straws. Put each piece through the chickpea flour, and when they are all ready, put them in the oven, in the tray lined with baking paper and greased with a little oil. Bake "straw potatoes" for 20-30 minutes or until they change color.

All this time, you can prepare the tomato sauce. Thus, you have to put a little olive oil in a pan, on the fire, and when the latter has heated up, add the garlic, to harden it for 1-2 minutes. After that, add the tomato sauce, a little salt, sugar, chili flakes and let it simmer for 15 minutes.

When everything is ready, you can quietly enjoy this baked polenta prepared and served in a different form than the classic one.

Here it is polenta in the oven it can be delicious no matter what combinations you make, so we challenge you to be inventive!

MODERN EASTER - cooking lesson 148


For this recipe you need: -Tart dough: 1 egg white, 1 grated apple and f. & # 160 well squeezed of all the juice, 1oo gr margarine, 200 gr flour, 70 gr powdered sugar. -300 gr apple jam -about 1/2 pack of Petit-Beaure biscuits. -500 gr fresh cheese, 1 tablespoon top with vanilla pudding powder, 2 eggs, 200 gr zhaar powder [optional 100 gr raisins]. -750 ml milk, 1 1/2 sachets of cocoa-flavored pudding, 3oo gr household chocolate, 8 tablespoons sugar. -2 tablespoons grated coconut for decoration. 1-First, grease a tray with a diameter of about 30-32 cm with margarine, then carefully weigh the ingredients. Then mix in the blender melted margarine, egg white, grated apple and powdered sugar, then add flour and mix the tart dough well. 2-Put the dough in the cold, to work lightly for an hour, then take it out of the fridge and spread it in a greased tray, covering the edges. 3-Spread the apple jam on top [it can be replaced with any jam you like and you think it works in combination with chocolate cream]. 4-Above the jam, we place a start of Petit Beaure biscuits, which we break at the corners, to fit the tray perfectly. 5-Separately mix all the ingredients for the start of the sweet cheese. 6-Pour the cheese over the biscuits in the tray. 7-Put the tray in the oven at 170 degrees for about 1 hour. 8-When it has baked nicely, set it aside and prepare the chocolate cream. 9-Boil the milk [650 ml only] with the sugar. Separately, dissolve the pudding powder in the rest of the milk and mix well. 10- When the milk has boiled, suddenly pour the pudding dissolved in milk, after I have mixed it well beforehand, then stir over low heat continuously, until the cream thickens. Remove from the heat, and add the broken chocolate pieces, then mix until it melts and blends. & # 160 11- Pour the chocolate cream over the cooled Easter, and spread well with a spoon. 12-Press the coconut, in the shape of a cross, by hand, then leave it to cool. After it has cooled completely, put it in the fridge. It is much better after a day or two. However, being an Easter, I imagine that no one cooks on Easter day, but without a cross on top, I think it can be served like any other cake, and for the rest of the year. I will definitely do it.

Baked cheese with polenta recipe


  • 400 g of corn
  • 1 l of water
  • 1 teaspoon salt
  • 200 gr of bellows cheese or telemea
  • 100 gr butter
  • 2 eggs
  • 2 tablespoons milk
  • a tablespoon of grated Parmesan cheese

Method of preparation

For a successful baked cheese polenta, a softer polenta is recommended, prepared as follows: boil salted water. When it starts to boil, add the cornmeal in the rain, stirring continuously for 5 minutes, to avoid lumps. When the polenta starts to swell, set the stove flame to low.

Let it boil for 15 minutes or until it starts to come off the walls of the pot and becomes more cohesive. Stir and if you feel it is too soft, let it simmer for another 5 minutes.

Grease a dish resistant to high temperatures with butter. Put a thin layer of polenta, pressing lightly with a spoon, until the bottom of the bowl is covered. Add a layer of cheese, a layer of butter and another layer of polenta, then again cheese and butter.

The last layer of the preparation must be polenta.

Beat the eggs as for the omelet and add on top, and at the end put a layer of Parmesan cheese on the grater. Put in the oven and leave until the polenta with cheese brown on top.

Mamaliga Rapida, the Microwave

Put corn flour and salt in a heat-resistant dish / glass bowl with a lid.

Pour water, stir and put in the microwave for 2 minutes at 700 watts.

Remove the bowl, put the butter cut into pieces and stir a little to bake evenly (you do not have to stir until the butter melts). Microwave again for another 2 minutes (700 watts).

Repeat the operations: remove the bowl, mix and give another 2 min.

Remove again, mix well and simmer for another 30 seconds.

Take the bowl out of the microwave, mix well until you notice that the polenta comes off the walls of the bowl. Leave in the bowl for another 2-3 minutes, then turn the polenta over on a plate.

Serve the polenta while it is hot or according to the recipe for which you prepared it.
* You can prepare any quantity of polenta keeping the proportion: corn flour / water of 1 / almost 4, and these should not occupy more than ¾ of the capacity of the vessel used.
* If you want a polenta with a more solid consistency, keep the pot in the microwave for longer.
* The polenta obtained in the microwave is without lumps and is prepared quickly and with a minimum of effort.


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