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Wild rice adds a toasty nuttiness to polenta, its creamy sweetness heightened with freshly puréed corn. Serve as a side dish or vegetarian main course. In a food processor, pulse the wild rice until coarsely cracked.

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Composition Brad's polenta and rice:

1. Require 1 lb - polenta
2. You need 1 pkg for brown rice and quinoa blend
3. Take 1/4 cup each; shredded parmesan, cheddar, pepper jack
4. Give 1 tbs of granulated chicken bouillon
5. You need 1 tsp for each; garlic powder, rosemary, basil, white pepper
6. Make ready for Balsamic vinegar

If I lived in NOLA, I'd probably try to eat a beignet every day, it would be a goal to achieve, one I'd happily strive for. I am getting tired I guess so when I recently tried another cooking method for a favorite recipe and it was fast, easy and fun I wanted to branch out so I have been working out some other recipes for the same low work approcah. I prefer to add in extras after the polenta is cooked (like cheese for example). These creamy and rich Braised Short Ribs with Creamy Polenta make the perfect romantic meal for Valentine's Day or any special occasion!

Brad's polenta and rice steps:

1. Bring rice medly to a boil in a small pot of water. Add bouillon and spices. Cover and simmer up to 22 minutes. Or until water is absorbed and everything is tender. Fluff with a fork.
2. Slice polenta into 1/2 inch slices. Fry over medium heat with very little oil. Let brown on both sides.
3. Plate polenta, top with rice medly. Sprinkle the mixed cheeses over the top.
4. Drizzle with balsamic vinegar. Serve immediately. Enjoy

Divide the polenta among warmed deep serving bowls, top with the ribs and sauce and serve at once. But acaça uses rice flour instead of polenta's cornmeal, and the flour is cooked in coconut milk until thick and creamy. It is served like polenta or rice, as a bed for the stew. In fact, the recipe calls it a "coconut-rice flour polenta". We are so fascinated by this new (to us.

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