Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sophie's baked parmesan polenta avocado. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Sophie's baked parmesan polenta avocado is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Sophie's baked parmesan polenta avocado is something that I’ve loved my whole life.
Baked Polenta with Fresh Tomatoes and Parmesan. All Reviews for Creamy Baked Parmesan Polenta. Creamy Baked Parmesan Polenta. this link is to an external site that may or may not meet accessibility guidelines.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have sophie's baked parmesan polenta avocado using 5 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Sophie's baked parmesan polenta avocado:
- Make ready 2 avocados, skinned and cut into 8 slices
- Get 5 tbsp Greek yogurt or similar
- Get 2 tbsp grated parmesan
- Make ready 7 tbsp Polenta/corn meal
- Take 3 tsp garlic powder
It is easy to make and healthy too! If you want to learn how to cook. Slowly add the polenta in a steady stream to the water, whisking constantly until combined. Creamy Parmesan Polenta from Barefoot Contessa.
Steps to make Sophie's baked parmesan polenta avocado:
- Preheat the oven to 180°C.
- Mix your dry ingredients together.
- Dip a slice of avocado in the yogurt. Make sure it is a thin layer.
- Dip your yogurt coated avocado slice into your dry mix.
- Place on a baking tray sprayed with baking spray.
- Repeat.
- Bake for 30 minutes.
- Serve and enjoy! I had mine with sour cream, but I think a tomato sauce would work best as a dipping sauce.
Place the chicken stock in a large saucepan. barefoot contessa. Rosemary & Parmesan Baked Polenta ChipsLike Potato Chips, But More Delicious! Well it's made a maize flour, or cornmeal, that is popular in Northern Italy and a few other spots in Europe. Spray nonstick coating on a baking sheet. Drizzle oil over polenta and brush to cover.
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