Polenta Croutons

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Ever need a crunch in your salad that is healthy and doesn’t contain sugar or carbs?  Well, T.W.O. has an idea for your – Polenta Croutons.  It’s easy, fast and will be sure to add a crunch to your next meal!


Polenta Croutons

Ingredients:
– 1 log organic polenta
– Krazy Salt

Directions:
1. Preheat oven to 415º.
2. Cube the polenta and place on an cookie sheet sprayed with Pam.
3. Sprinkle Krazy Salt to the polenta cubes and mix.
4. Cook for about 30 minutes or until crispy on the outside.
5. Add to your favorite salad!


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Lamb Shanks in Red Wine Sauce

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Lamb. It’s so versatile! Lamb chops, leg of lamb, lamb kabobs, ground lamb, and our most recent recipe— Lamb Shanks! It was a perfect Saturday evening to cook this delicious dish. The lamb is braised in a red wine sauce for a few hours and the results are magnificent— tender, flavorful meat, falling off the bone and into your mouth. It is just heaven! The dish went well over creamy polenta. So next time you are thinking lamb, try this recipe out!

Ingredients

-2 Tablespoons olive oil
-4 Lamb Shanks
-1 Sweet Onion, sliced into half crescents
-2 Shallots, chopped
-4 Garlic cloves, chopped
-1 teaspoon sugar
-1 ½ cup Dry red wine
-2/3 cup Balsamic vinegar
-2 cups Beef broth, low sodium
-2 Tablespoon Brown Sugar
-Montreal Steak seasoning

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Begin by seasoning the lamb shanks with the Montreal Steak seasoning.

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In a large sauté pan, heat the olive oil over medium to high heat. Brown the lamb shanks on both sides until golden brown. Remove the lamb from the pan and keep the remaining “fat” juices.

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Reduce the heat to medium and begin sautéing the garlic, onions, and shallots. Add in the sugar. Cook until they are golden brown and caramelized.

Turn up the heat and deglaze the pan with red wine, making sure the mix while cooking. Cook until the red wine has reduced. Next, add in the balsamic vinegar, beef broth and brown sugar and bring to a boil.

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Reduce the heat to low and allow the lamb to simmer for about 2.5-3 hours. You will know when the lamb is done when the meat begins to fall off the bone and the sauce has reduced into a thin glaze.

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T.W.O. decided to throw in some baby carrots about 10 minutes prior to the lamb shanks being done. The carrots had a great flavor after being cooked in the wine sauce.

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Polenta

 Ingredients

 -4 cups vegetable broth, low sodium
-2/3 cup polenta
-1/3 cup grated Pecorino Romano or Parmesan

In a sauce pan, bring the vegetable broth to a boil. Reduce the heat and whisk in the polenta. Mix frequently for about 15-20 minutes until the polenta is soft and thick. At this time add the Pecorino Romano. Mix well.

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Plate the lamb shank over polenta, mashed potatoes, or quinoa! Time to eat!

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Creamy Polenta with Funghi & Fish

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Tired of mashed potatoes?  Well T.W.O. has a great alternative side dish to add on your next menu…Creamy Polenta. Check out how to make this easy dish for a gourmet dinner at home.

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Ingredients

For the Polenta:

-4 cups vegetable broth, low sodium
-2/3 cup polenta
-1/3 cup grated Pecorino Romano

For the Mushrooms:

-1 tablespoon olive oil
-1/4 cup balsamic vinegar
-4 ounces shiitake mushrooms, stems removed and discarded, sliced
-12 ounces crimini (Baby Bella) mushrooms, sliced
-2 cloves garlic cloves
-1/4 teaspoon ground pepper
-1/8 teaspoon Krazy salt

For the Fish:

-2 filets rock fish
-1 meyer lemon
-Salt
-Pepper
-Oregano

Polenta: In a sauce pan, bring the vegetable broth to a boil.  Reduce the heat and whisk in the polenta.  Mix frequently for about 15-20 minutes until the polenta is soft and thick.  At this time add the Pecorino Romano.  Mix well.

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Mushrooms:  In a frying pan, heat the olive oil for about 1 minute over medium heat.  Add the diced garlic gloves and mushrooms and sauté about 3-4 minutes.  Add the balsamic vinegar and the salt and pepper.  Reduce heat to low/medium and cook for about 8-10 minutes.  The mushrooms will shrink, so don’t get scared that you are over-cooking them.

Fish: Place the fish on a foil-lined cookie sheet.  Marinate the filets with lemon juice, salt and pepper.  Set aside and let it sit for about 10 minutes.  Turn the oven on to 400 degrees.  Put the fish in the oven for about 8 minutes.  Once the fish is almost done, turn the oven to broil and cook for about 2-3 minutes.  Watch carefully so you don’t burn the filets.

Presentation:

Place the cooked polenta on a plate.  Add the mushrooms on top of the polenta followed by the filet of fish.  Note – this dish is best when hot, so make sure your table is set and your guests are seated!

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Enjoy!

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Polenta Fries

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French fries, sweet potato fries, zucchini fries, steak fries, Freedom fries, steak fries, papas fritas….they are all tasty, but T.W.O. loves polenta fries these days! These polenta fries taste like they are fried, but are actually baked, using no oil! Learn how to make these delicious gluten-free fries that everyone is sure to enjoy!

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Ingredients

1– roll of polenta, pre-cooked
Krazy Salt
Optional- cayenne pepper or garlic powder

Preheat oven to 425°. Using a sharp knife, cut the polenta roll in half, lengthwise. Continue to cut the polenta into strips to form the “traditional French fry” shape until the roll is all cut.

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The fries should be about ½ inch thick. Next, season the fries with the Krazy Salt to your desire and toss. (Optional- Add cayenne pepper or garlic powder) Then, place the cut polenta fries on a greased cookie sheet.

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Put the cookie sheet in the oven for about 30 minutes or until the polenta fries have a crispy outside and warm, fluffy inside.

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T.W.O. likes to serve the polenta fries with ketchup and if they are in the mood for some spiciness, T.W.O. will add sriracha sauce to the ketchup to create a tasty side dish.

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Enjoy!

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Polenta + Tomato Appetizer

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Polenta is a staple of Northern Italy, but has made its debut in all types of cuisine today.  It is most noted for it’s versatility and can be a great addition to your next meal! T.W.O. decided to create an appetizer for their family and let us tell you- it was a hit!!

Ingredients

-Polenta
-Tomatoes
-Fresh buffalo mozzarella
-Garlic powder
-Cayenne pepper
-Ground pepper
-Italian seasoning
-Dried basil

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 First, line 2 cookie sheets with parchment paper and preheat your oven to 425°F. Next, cut your polenta into thin, circular slices. Place the polenta on a lined cookie sheet and season with garlic powder, ground pepper and a dash of cayenne pepper. Then, slice your tomatoes into thin circles and place on the other cookie sheet. Season the tomatoes with Italian seasoning, pepper and dried basil.

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Put the polenta and tomato slices in the oven. T.W.O. would recommend putting the polenta slices on the top rack. After about 8 minutes, flip the polenta slices over.  Bake the polenta and tomatoes for another 8 minutes. (You might need to keep the polenta in a little longer depending on your oven.) Make sure that the polenta gets crispy.  When the polenta and tomatoes are done, place a tomato on top of the polenta and add a slice of mozzarella. Continue this process for the remaining polenta circles. Next, turn your oven to broil and place the polenta “stacks” into the oven for about 3 minutes. Make sure to keep an eye on the stacks so that they do not burn. Once the mozzarella is melted and slightly brown, take them out of the oven. It’s time to serve!!

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