A gluten-free substitute to a traditional pizza pie and a perfect solution when you don't have time for proofing dough. The polenta can be prepared, refrigerated and baked the next day too!
SPICY COCONUT NOODLES
Fried polenta dumplings
Traditional polenta takes about an hour of cooking time and isn't always the best choice when you're in a hurry. This quick polenta's texture isn't as refined as its slow cooked counterpart but is perfect for frying. Serve these as an appetizer with chutney and dipping sauce or pair with stew and chili.
CHAI TEA
FRESH WHOLE WHEAT & SEMOLINA PASTA
Making fresh pasta can be quite tedious when you're new to it, but after you master the process and especially if you have a food processor, it can become part of a weekday dinner. Your initial flings, however, are best left as weekend exhibitions.
BUTTERMILK & HERB DUMPLINGS
Finally, a fluffy and biscuit-y dumpling that I can love! These dumplings from J. Kenji López-Alt at Serious Eats were part of his leftover turkey and dumpling dish, but they pair perfectly with vegetarian stews too. Without the oppressive doughy interior that plaques many recipes, this one is definitely a keeper.
