#polenta fries

[morethansalad]

Polenta Fries with Truffle Syrup and Thyme (Vegan)

[cruella-devegan]

Beech Tree / Queenstown, New Zealand

Polenta fried with vegan aioli 🤯

[rocksmyassrecords]

Recipe for Polenta Fries This is a great twist on the traditional french fry. If you don't want to go to the trouble of making your own by scratch, you can always buy prepared polenta at just about any grocery store, slice them into fries, and fry.

[deusexautomobilis]

Polenta Fries Recipe This is a great twist on the traditional french fry. If you don't want to go to the trouble of making your own by scratch, you can always buy prepared polenta at just about any grocery store, slice them into fries, and fry. 3 ounces Parmesan cheese, 1/4 cup chopped fresh parsley, 1 quart chicken stock, salt and pepper to taste, 2 cups whole milk, 1 quart vegetable oil for frying, 2 tablespoons butter, 3.25 cups dry polenta

[quieteating]

Plants

It is sad to see something that is unwanted. Such was the seat next to us that we had at Plants. In our time here, it had no less than five visitors who all promptly asked to be moved elsewhere.  Granted, it was next to me which probably didn’t help matters but in my defence, perhaps it was because it was shoved up against the wall.  In an otherwise not full dining room with far more enjoyable…

[realbananazzz]

Recipe for Air Fryer Polenta Fries These air-fried polenta fries made with tubed polenta are simple, crunchy, delicious, and addictive.

[christinedominguezarts]

Air-Fried Cajun Polenta Fries Recipe Pre-made polenta, Cajun seasoning, olive oil, and a little salt are all you need for these crispy polenta fries that can be eaten either hot or cold.

[carlyraejepsans]

https://www.tumblr.com/steampoweredwerehog/733492467280838656

Die fool

unironically would love to try those. the only thing that triggers my fight or flight is breaking the spaghetti, but that's frowned upon because you need the length to wrap it around your fork better. since this dish is something you're supposed to eat with your hands, the problem doesn't come up at all. the frying thing is chill too, go ask the neapolitans and the sicilians, those guys are like the soul food of italian cuisine. they'll fry anything

[theelementaryparticles]

[laurkamkitchen]

It turns out that I still had 2 sweet potato black bean burgers left in the freezer from way back in January, and what better side to accompany them than a hearty batch of polenta fries.

I halved this to make two side servings using dried oregano and skipping the marinara sauce (I ultimately made a chipotle mustard aioli of sorts instead).

These turned out to be much easier and honestly much better than I thought they would. The instructions on my polenta said to cook for only 5-10 minutes, and I was not really interested in standing over the stove stirring for 30, so that's what I did.

After those couple of hours of refrigeration, they were super easy to slice and held their shape beautifully. I went ahead and frozen the second half prior to cooking, but both batches baked beautifully in the oven.

I was slightly disappointed with the flavor here; they were still a tad bland in my opinion. But other than that, I would deem this a very successful endeavor for eliminating yet another pantry ingredient.

[fieriframes]

[CRISPY FRIED POLENTA WITH THE OFF-THE-HOOK PORCINI MUSHROOM SAUCE. YEP, PORCINI MUSHROOMS... PERFECT. A STAPLE IN FLORENCE... PORCINI MUSHROOMS. THAT LUCA IS PICKING IN SEASON RIGHT OUT BACK.]

[victusinveritas]

If you are vegan, a tube of polenta cut into sticks and baked at 425 for 30 minutes, sprinkled with some nutritional yeast and garlic powder, works as a substitute for mozzarella sticks. Dip in tomato sauce of your choice, Arrabiata being my favorite, but you do you.

Also, start with the Dune Miniseries from SyFy because it is tops.

[jhesite]

[goodeatsandepis]

Homemade Haitian Food

On The plate:

Legume, Sos Pwa, Mayi Moulen, Pwason Fri

[unopenablebox]

haven’t properly eaten anything today, do i go to mcdonalds now at 5:30 or do i wait and try to figure out if there are any nice restaurants not closed on this godforsaken nonsense day

[quieteating]

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Plants

It is sad to see something that is unwanted.

Such was the seat next to us that we had at Plants.

In our time here, it had no less than five visitors who all promptly asked to be moved elsewhere.  Granted, it was next to me which probably didn’t help matters but in my defence, perhaps it was because it was shoved up against the wall.  In an otherwise not full dining room with far more enjoyable locations, it just didn’t seem to be the first choice in seating arrangements for anyone who came in.

I felt much sympathy for the seat as in my younger days, I was often picked last for a team.  No matter whether the game at stake rewarded physical prowess, intellectual capabilities or comeliness, I was not one to win any popularity contest.  Although events continue to conspire against me as these things still happen with me now.  Then again, there is the saying that there are no ugly men, just lazy ones and so maybe that is a hint that I should spend more time in the bathroom in the morning.  Putting such nattering aside, let us move on to the food.  Plant is – as the more astute among you may have guessed – a vegetarian restaurant.

48-hour sourdough flatbread.  It is run by the heavily marketed personality of Deliciously Ella.

Homemade cultured butter made from Macedonian nuts.  This bread was rather delicious, especially with the nut-based butter.  As I hoped that it should be as cost a pretty penny.

Crispy fried okra, spicy peanut sauce, sourdough breadcrumbs and zesty baby watercress.  Crispy, nutty, morish and leafy.  Excellence on a plate.

Polenta fries, jalapeno aioli.  In another dip to doing things right, this was crispy and excellent with salt crystals on top, it had a bit of a strange lemon flavour though.  From my lazy days washing dishes, I am well acquainted with the taste of lemon dishwasher liquid, so sadly this citrus flavour brought me back to my less fortunate days.

Maple glazed cauliflower with spicy butterbean puree and hazelnut and mint pesto.  Dressed up in a way that it was meaty, filling and nutty.  This was the best dish of the day.  I almost couldn’t believe it wasn’t meat as it was rich in umami.  After ploughing through at least half of this dish in delight, unfortunately, I also had to make sure that I had had enough water though as this was exceedingly salty.

Spring risotto with white and green asparagus, truffle oil and marjoram.  Pretty to look at.  Sadly, rather boring.  However, the risotto lacked spark and left me wanting more.  Look great, delivered less, similar to many media personalities I have met in person.  In the flesh, it is harder to please.

Cacio e peppe with macadamia parmesan, kampot black pepper and pistachio.  With generous pistachio and parmesan, it’s rich flavour was particularly welcome.  It was nice but as I have learnt from my own failures of cooking, if you put enough salt in most things, they end up tasting rather fine.

If this is how plants are supposed to taste, I will be back.  Although probably not that soon as I think my kidneys need to recover from the over zealous salting and my wallet from the rather full prices.  Yet, it is a popular place so maybe the crowds know something that I do not – and – that is maybe why people don’t like me that much.

  A quiet eating 8/10.

Lunch (2 courses) was GBP40 per person excluding drinks and service.

  Plants

18-20 Weighhouse Street London W1K 5LU