{"id":353,"date":"2011-03-23T23:26:00","date_gmt":"2011-03-23T23:26:00","guid":{"rendered":"http:\/\/memoirmunchies.com\/?p=353"},"modified":"2011-03-23T23:26:00","modified_gmt":"2011-03-23T23:26:00","slug":"contraffatto-polenta-ochenta","status":"publish","type":"post","link":"https:\/\/memoirmunchies.com\/?p=353","title":{"rendered":"Contraffatto Polenta Ochenta"},"content":{"rendered":"
LIKE POLENTA?<\/p>\n

I’ve had it maybe three times in my life. (Sorry, Italians.) But I respect the polenta, and that’s what counts.<\/p>\n

I respect it enough that I used polenta in a tube for fear of overcooking the real stuff. I know, I try to avoid anything in a tube but I was desperate to invite polenta into my home in a comfortable, warm environment that did not involve scalding it.<\/p>\n

I digress. So, polenta. I needed a quick meal, like a 20 minute cook & prep time meal. In comes the polenta…<\/p>\n

<\/a><\/div>\n

And the spinach…<\/p>\n

<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/a><\/a><\/div>\n

INSTRUCTIONS:
1. Heat your grill pan on med-high. Drizzle with some olive oil.<\/p>\n

<\/div>\n
<\/div>\n
<\/div>\n
<\/a><\/a><\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n

<\/p>\n

<\/div>\n
<\/a><\/div>\n

<\/a>
Coat the polenta in olive oil and cook at least 5 minutes on each side (until cooked and getting a bit crispy). Add some Italian seasoning (or basil, oregano, salt, garlic powder) and a little crushed pepper if you like.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Tasty sauce with a little kick.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
I literally just heated the frozen spinach, drained it, and added a tablespoon of this. A little goes a long way. Get it at Target. Love the Giada.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/a><\/a><\/a><\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Con queso. 20 minute dinner. Move over, Rachael Ray.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/a><\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
No queso.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n


<\/a><\/div>\n

<\/p>\n


<\/a><\/div>\n

<\/div>\n

~Laurel~<\/div>\n","protected":false},"excerpt":{"rendered":"

LIKE POLENTA? I’ve had it maybe three times in my life. (Sorry, Italians.) But I respect the polenta, and that’s what counts. I respect it enough that I used polenta in a tube for fear of overcooking the real stuff. … Continue reading →<\/span><\/em><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[322],"class_list":["post-353","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-uncategorized"],"_links":{"self":[{"href":"https:\/\/memoirmunchies.com\/index.php?rest_route=\/wp\/v2\/posts\/353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/memoirmunchies.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/memoirmunchies.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/memoirmunchies.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/memoirmunchies.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=353"}],"version-history":[{"count":0,"href":"https:\/\/memoirmunchies.com\/index.php?rest_route=\/wp\/v2\/posts\/353\/revisions"}],"wp:attachment":[{"href":"https:\/\/memoirmunchies.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/memoirmunchies.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/memoirmunchies.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}