Polenta—Spanish Rice Variety [1/4 Batch] |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Variation on a Theme Ingredients:
2 cups corn meal |
4 tbsp italian seasoning |
1 tbsp black pepper |
4 tbsp minced garlic |
3 tbsp dehydrated onion |
1 oz. soy sauce |
1 tbsp horseradish sauce |
6 cups water |
3/5 cups brown rice |
1/20 cups wild rice |
2.04 oz. fresh onion |
12 oz. fresh tomatoes |
10 grams bell peppers |
1/5 cups water |
4/5 tbsp minced garlic |
2/5 tbsp dehydrated onion |
4/5 tbsp italian seasoning |
2/5 oz. beef bouillon |
4/5 tbsp black pepper |
4/5 tsp cumin |
Directions:
1. Combine ingredients in bowl.
2. Microwave on high for 4 minutes, stir
3. Microwave on high for 4 more minutes or until thick.
4. Refrigerate until cold throughout (overnite).
5. Unmold from containter.
6. Slice into 1/8 layers and place on an olive-oiled cookie sheet.
7. Bake at 450 degrees for 15-20 minutes until brown on the pan side.
8. Flip 'em all over.
9. Bake for another 10-15 minutes until browned.
10. Serve hot with Mexican salsa, bean dip, mustards, cheeses, or sugar the top for a sweet treat.
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