As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
Corn porridge is seasoned with Parmesan cheese, garlic, chives, and chili powder. It is cooked on the stove, allowed to set, cut into wedges, and then baked. Recipe from Martha Stewart Living, September 2001.
Directions: 1. In a medium saucepan, bring the milk, chives, garlic, salt, and chili powder to a boil over high heat. Slowly sprinkle in the polenta, stirring constantly. Reduce the heat to medium-low; cook, stirring occasionally with a wooden spoon, until the polenta thickens, 5 to 8 minutes. Stir in the Parmesan cheese and butter; stir until combined. Pour the polenta into an 8 1/2-inch springform pan; let it rest until completely set, about 45 minutes at room temperature. 2. Preheat the broiler. Remove the outer ring from the springform pan. Cut the polenta into eight wedges. Spray with olive oil cooking spray and place on the oven rack a few inches below the broiler. Broil the polenta until the top is golden brown and heated through, about 8 minutes. Serve.
27.04.2023 @ 17:43
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
Corn porridge is seasoned with Parmesan cheese, garlic, chives, and chili powder. It is cooked on the stove, allowed to set, cut into wedges, and then baked. Recipe from Martha Stewart Living, September 2001.
Ingredients:
– 3 cups skim milk
– 3 tablespoons chopped fresh chives
– 2 cloves garlic, peeled and chopped
– 1/2 teaspoon coarse salt
– 1/4 teaspoon chili powder
– 3/4 cup quick-cooking polenta
– 2 ounces grated Parmesan cheese
– 1 tablespoon unsalted butter
– Olive oil cooking spray
Directions:
1. In a medium saucepan, bring the milk, chives, garlic, salt, and chili powder to a boil over high heat. Slowly sprinkle in the polenta, stirring constantly. Reduce the heat to medium-low; cook, stirring occasionally with a wooden spoon, until the polenta thickens, 5 to 8 minutes. Stir in the Parmesan cheese and butter; stir until combined. Pour the polenta into an 8 1/2-inch springform pan; let it rest until completely set, about 45 minutes at room temperature.
2. Preheat the broiler. Remove the outer ring from the springform pan. Cut the polenta into eight wedges. Spray with olive oil cooking spray and place on the oven rack a few inches below the broiler. Broil the polenta until the top is golden brown and heated through, about 8 minutes. Serve.