Search Results for: Dried sea cucumbers
you're up for multitasking, i recommend making the burst tomatoes while the polenta simmers. if you're not, you can wait to prepare them and simply reheat the polenta before serving. either way, to make the burst tomatoes, begin by heating a bit of olive oil in a large sauté pan. add minced garlic, dried
basil, dried oregano, and dried parsley. cook for a minute, or until fragrant. then, add four cups grape tomatoes (or use tricolor or heirloom for an exceptionally pretty finished dish) and a bit of sea salt. cook the tomatoes for to minutes, or until they burst open and release their juices, nudging...
https://honestcooking.com/30-minute-cherry-tomato-polenta/