#maincourseideas

[theworstalbumsever]

These Polenta Crushed Potatoes with Rosemary and Garlic are a tasty take on roasted potatoes. With its creamy potatoes, crispy polenta, and fragrant garlic and rosemary, this dish is great as a side or even as a main course.

Ingredients: 6 medium potatoes, washed and scrubbed. 1/4 cup polenta cornmeal. 4 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. Place the potatoes on a baking sheet and bake for 45-50 minutes, or until tender. While the potatoes are baking, cook the polenta according to package instructions. Once the potatoes are cooked, remove them from the oven and let them cool slightly. Using a fork, gently crush each potato to flatten it slightly, leaving the skin intact. In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper. Brush each potato with the garlic-rosemary mixture, making sure to coat each one evenly. Sprinkle the cooked polenta over the potatoes, pressing gently to adhere. Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the polenta is golden and crisp. Serve hot, garnished with extra chopped rosemary if desired.

Prep Time: 15 minutes

Cook Time: 65 minutes

Tabanyaruu

[mibearguy]

These Polenta Crushed Potatoes with Rosemary and Garlic are a tasty take on roasted potatoes. With its creamy potatoes, crispy polenta, and fragrant garlic and rosemary, this dish is great as a side or even as a main course.

Ingredients: 6 medium potatoes, washed and scrubbed. 1/4 cup polenta cornmeal. 4 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. Place the potatoes on a baking sheet and bake for 45-50 minutes, or until tender. While the potatoes are baking, cook the polenta according to package instructions. Once the potatoes are cooked, remove them from the oven and let them cool slightly. Using a fork, gently crush each potato to flatten it slightly, leaving the skin intact. In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper. Brush each potato with the garlic-rosemary mixture, making sure to coat each one evenly. Sprinkle the cooked polenta over the potatoes, pressing gently to adhere. Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the polenta is golden and crisp. Serve hot, garnished with extra chopped rosemary if desired.

Prep Time: 15 minutes

Cook Time: 65 minutes

Tabanyaruu

[cptairbubbles]

These Polenta Crushed Potatoes with Rosemary and Garlic are a tasty take on roasted potatoes. With its creamy potatoes, crispy polenta, and fragrant garlic and rosemary, this dish is great as a side or even as a main course.

Ingredients: 6 medium potatoes, washed and scrubbed. 1/4 cup polenta cornmeal. 4 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. Place the potatoes on a baking sheet and bake for 45-50 minutes, or until tender. While the potatoes are baking, cook the polenta according to package instructions. Once the potatoes are cooked, remove them from the oven and let them cool slightly. Using a fork, gently crush each potato to flatten it slightly, leaving the skin intact. In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper. Brush each potato with the garlic-rosemary mixture, making sure to coat each one evenly. Sprinkle the cooked polenta over the potatoes, pressing gently to adhere. Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the polenta is golden and crisp. Serve hot, garnished with extra chopped rosemary if desired.

Prep Time: 15 minutes

Cook Time: 65 minutes

Tabanyaruu

[plankboynsfw]

This jewel-toned basmati rice pilaf is a delightful blend of sweet and savory flavors, accented by the vibrant colors of pomegranate seeds and cranberries. The aromatic spices add depth to the dish, making it a perfect side or main course for any occasion.

Ingredients: 1 cup basmati rice. 1 3/4 cups water. 1/4 cup pomegranate seeds. 1/4 cup dried cranberries. 1/4 cup sliced almonds. 1 tablespoon olive oil. 1/2 teaspoon cumin seeds. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cardamom. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a saucepan, heat olive oil over medium heat. Add cumin seeds and toast for 1 minute until fragrant. Add basmati rice and toast for 2 minutes, stirring constantly. Pour in water, add cinnamon, cardamom, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Fluff rice with a fork and stir in pomegranate seeds, dried cranberries, and sliced almonds. Cover and let sit for 5 minutes. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Writing Roze

[cathylikestickling]

This recipe combines the crunchy goodness of roasted potatoes with the rich and sour flavors of matbucha sauce, a tomato and pepper sauce with Moroccan roots. You can eat it as a side dish or as the main course. It's tasty and filling.

Ingredients: 500g potatoes, washed and cubed. 2 tbsp olive oil. Salt and pepper to taste. 1 onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 4 tomatoes, chopped. 1 tsp paprika. 1/2 tsp cumin. 1/4 tsp cayenne pepper. 1 tbsp tomato paste. 1/4 cup water. Fresh parsley for garnish.

Instructions: Warm the oven up to 400F 200C. Add the cubed potatoes to a bowl and mix them with the olive oil, salt, and pepper until they are well covered. Place potatoes in a single layer on a baking sheet. Roast for 25 to 30 minutes, or until golden brown and crispy. Flip the potatoes over halfway through the cooking time. Put olive oil in a pan and heat it over medium-low heat while the potatoes roast. Put in the garlic and onion, and cook them until they are soft and clear. Paprika, cumin, cayenne pepper, tomato paste, and water should all be added. Mix well. Let the sauce cook for 15 to 20 minutes until it gets thicker. Put matbucha sauce on top of the potatoes when they are done. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 40 minutes

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