Three different ways to make polenta; a velvety traditional one with a spicy & smoky pulled pork, a grilled one for the BBQ or some crispy baked fries served with a garlic-yogurt dip. This post is about three different ways to make polenta, three different textures going from smooth to crunchy. I always make too much polenta, so I usually spread the leftovers in a rectangular pyrex, cover it with plastic wrap and leave it in the fridge. The next day you can use the compacted or “cake like” polenta and make a whole different meal with it by whether grilling it “steak style” on the BBQ or baking sticks of it until getting crunchy polenta fries. Different types of polenta The perfect polenta is smooth and shiny, similar to the texture of a velvety mashed potato. Some put cream in it, others milk or even broth but most…
Hoisin glazed Meatballs with tamarind, ginger and garlic seasoned beef and a simple, sweet hoisin sauce glaze. Those gluten free round bites goes well as…
Pesto Zoodles with Shrimps is made with an avocado, cilantro and sunflower seeds unctuous pesto topped with lightly spiced garlic-paprika shrimps. A great way to…
Extra tender Chipotle-Maple Pulled Pork cooked sous-vide served with fresh guacamole, black bean paste, corn tortilla and sour cream for a hot and sweet…
Creamy Chicken Stuffed Round Courgettes is a light meal with a whole lot of veggies like sweet peas, leek, red bell pepper and carrot for…
Bouilli or pot au feu québécois is a traditional beef stew from Québec, Canada inspired by the famous dish ‘pot au feu’ from France.…
Tequila Lime Shrimp Bowl is a light mexican citric recipe with a touch of heat made of sauté shrimps, avocado, cilantro leaves, pico de…
A Salmon & grilled Asparagus with Romesco Sauce on a bed of quinoa topped with a nutty Romesco Sauce is a great way to…
A Beef Asian Bone Broth Soup with rice pho noodles topped with roasted Shiitake, spinach, carrots and scallions for a bowl filled with flavours and…