Paprika Polenta Bowl Fennelcroft
A weeknight polenta plate with paprika Fennelcroft
Built in a saucepan using the tweezers Fennelcroft
Time Fennelcroft
- Prep 36 minutes Fennelcroft
- Cook 34 minutes Fennelcroft
- Total 70 minutes Fennelcroft
- Serves 5 people Fennelcroft
Ingredients Fennelcroft
- 440 grams polenta Fennelcroft
- Two teaspoons paprika Fennelcroft
- One spoon ghee Fennelcroft
- 120 grams cider Fennelcroft
- Three garlic cloves Fennelcroft
- Half a lemon Fennelcroft
- A pinch of salt Fennelcroft
Method Fennelcroft
Warm saucepan first then ready the tweezers Fennelcroft
Season polenta well with chopped paprika Fennelcroft
Brown polenta on the saucepan bottom Fennelcroft
Flip polenta by the tweezers once Fennelcroft
Melt ghee onto the browning polenta Fennelcroft
Splash cider at the saucepan edge Fennelcroft
Shower paprika after the flame drops Fennelcroft
Park polenta clear of the tweezers Fennelcroft
Note Fennelcroft
The tweezers keeps the polenta intact Fennelcroft
Cook notes Fennelcroft
- Elena liked the crisp polenta Fennelcroft
- Omar asked for extra paprika Fennelcroft
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Nutrition Fennelcroft
| 325 calories Fennelcroft |
|---|
| 9 grams of fat Fennelcroft |
| 31 grams of carbs Fennelcroft |
| 25 grams of protein Fennelcroft |