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November 2018

Pizza Recipes

White Cake Recipes

Emily's White CakeCrisco 1919

Emily's White CakeCrisco 1919 Recipe
1/2 c Crisco 1 1/2 c Sugar 3 c Flour 3 ts Baking powder 1 ts Salt 1 c Water 1 ts Flavorin...

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Crostini Di Polenta Alla Pizzaiola Polenta Tomato Sauc Recipe

Crostini Di Polenta Alla Pizzaiola Polenta Tomato Sauc recipe and other pizza recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Crostini Di Polenta Alla Pizzaiola Polenta Tomato Sauc recipe  PDF


4 tb Olive oil
2 ea Garlic cloves
6 ea Ripe tomatoes, seeded,
finely chopped and amp drained Salt and amp pepper 1 1/2 tb Parsley
Polenta, prepared as above Olive oil Warm the olive oil in a medium sized skillet over low heat and amp saute the garlic gently, just until it begins to take on colour. Add the tomatoes, salt and amp pepper and amp cook uncovered for 10 minutes, or until the tomatoes lose their juices. Stir in the parsley. Preheat the broiler. Cut the cooked polenta into 2 squares and amp brush them with a light wash of oil. Broil until they are firm and amp lightly crisp with a bit of a crust on the first side. Turn the squares over and amp spread with the tomato mi ture. Broil for 5 to 7 minutes and amp serve immediately.

Crostini Di Polenta Alla Pizzaiola Polenta Tomato Sauc recipe and other pizza recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
212 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print Crostini Di Polenta Alla Pizzaiola Polenta Tomato Sauc recipe  PDF   Pizza recipes RSS   Thumsb up

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1 c Chopped onion 1 tb Minced garlic 1 1/2 ts Minced fresh thyme (or 1/2 ts Dried thyme) 1 1/2 ts Minced fresh oregano (or 1/2 ts Dried oregano) 8 c Coarsely chopped escarole Leaves 2 1/2 c Cooked chickpeas (or 1 1/4 Dried chickpeas, soaked 1/4 c Uncooked brown rice 1 c Frozen or canned corn Kernels 2 tb Tomato paste 2 Tabelspoons lemon juice 1 1/2 ts Salt 1/4 ts Tobasco sauce Black pepper Overnight in refrigerator) In a 6 to 8 quart pot heat 1/2 cup water till simmering, add onion, garlic, thyme and oregano and cook until onion is wilted. Add escarole,...

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