Difference between revisions of "Red Polenta"
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# Cook beans until they are tender, or about to burst. | # Cook beans until they are tender, or about to burst. | ||
# Drain, reserving the liquid. | # Drain, reserving the liquid. | ||
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[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
| − | [[Category:Haitian | + | [[Category:Haitian cuisine]] |
| − | [[Category:Recipes | + | [[Category:Salad Recipes]] |
Latest revision as of 18:24, 26 June 2012
Description
Ingredients
Procedures
- Cook beans until they are tender, or about to burst.
- Drain, reserving the liquid.
- Gently fry beans in butter or fat with crushed garlic, parsley and hot pepper.
- Add in the bean liquid plus the quantity of water required to cook the corn meal.
- Season to taste, add corn meal mixed with cold water (1 c. corn meal per 3-4 c. water) and stir frequently until meal is cooked.
- Before serving, add butter.
