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Tuesday 23 September 2025 14:22:51 GMT

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2025-09-26 15:55:46

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#ipwaypii #tantado

#ipwaypii #tantado

Claramente prefiero un casio con calculadora

Claramente prefiero un casio con calculadora

Creamy Mushroom Polenta Warm up yourwinter with one of my favorite brunch or dinner dishes. Chunky sautéed mushrooms over creamy polenta, finished with a poached egg. Made with @Colavita Italian pantry staples , which can be found at your local grocery store. #colavitapartner #colavita #itstartswithcolavita #ad Ingredients Mushrooms: 4 tbsp Colavita Premium Italian Extra Virgin Olive Oil 2 garlic cloves, crushed 6 white mushrooms, quartered 6 baby bella mushrooms, quartered 2 sage leaves 1 tbsp. unsalted butter Kosher salt, to taste Freshly ground black pepper 1/4 cup dry white wine (or vegetable broth) 1 tsp soy sauce (optional) Polenta: 2 cups water 2 cups whole milk (or all water) Kosher salt 1 cup Colavita Polenta 2 tbsp unsalted butter 1/4 cup grated Parmigiano Reggiano To serve: Extra Parmigiano Reggiano, shaved Chopped chives Black pepper Poached egg Extra Colavita Premium Italian Extra Virgin Olive Oil Instructions Heat olive oil in a large skillet over medium-high. Add mushrooms and cook undisturbed for a few minutes, then stir and cook until deeply browned, about 8-10 minutes. Add butter, garlic and sage, cook for 30 seconds until fragrant. Season with salt and pepper. Deglaze with wine and cook until mostly evaporated, 2-3 minutes. Add soy sauce if using and set aside. Bring water, milk, and a good pinch of salt to a gentle boil. Slowly whisk in polenta. Lower heat and cook, stirring often, until thick and creamy, about 8-10 minutes. Finish with butter and Parmigiano. For the egg, crack a cold egg into a fine-mesh strainer to remove loose whites. Gently slide into barely simmering water with 1 tbsp vinegar. Cook for about 3 minutes for a runny yolk, then transfer to ice water. Spoon polenta into a bowl, top with mushrooms and the egg. Finish with shaved Parmigiano, chives, black pepper, and a drizzle of Colavita olive oil. Serve immediately and enjoy. Notes Polenta thickens fast. Loosen with hot water or milk if needed. A sunny-side-up egg works just as well. Don’t let the polenta fully boil hard after adding it. Gentle heat keeps it smooth.

Creamy Mushroom Polenta Warm up yourwinter with one of my favorite brunch or dinner dishes. Chunky sautéed mushrooms over creamy polenta, finished with a poached egg. Made with @Colavita Italian pantry staples , which can be found at your local grocery store. #colavitapartner #colavita #itstartswithcolavita #ad Ingredients Mushrooms: 4 tbsp Colavita Premium Italian Extra Virgin Olive Oil 2 garlic cloves, crushed 6 white mushrooms, quartered 6 baby bella mushrooms, quartered 2 sage leaves 1 tbsp. unsalted butter Kosher salt, to taste Freshly ground black pepper 1/4 cup dry white wine (or vegetable broth) 1 tsp soy sauce (optional) Polenta: 2 cups water 2 cups whole milk (or all water) Kosher salt 1 cup Colavita Polenta 2 tbsp unsalted butter 1/4 cup grated Parmigiano Reggiano To serve: Extra Parmigiano Reggiano, shaved Chopped chives Black pepper Poached egg Extra Colavita Premium Italian Extra Virgin Olive Oil Instructions Heat olive oil in a large skillet over medium-high. Add mushrooms and cook undisturbed for a few minutes, then stir and cook until deeply browned, about 8-10 minutes. Add butter, garlic and sage, cook for 30 seconds until fragrant. Season with salt and pepper. Deglaze with wine and cook until mostly evaporated, 2-3 minutes. Add soy sauce if using and set aside. Bring water, milk, and a good pinch of salt to a gentle boil. Slowly whisk in polenta. Lower heat and cook, stirring often, until thick and creamy, about 8-10 minutes. Finish with butter and Parmigiano. For the egg, crack a cold egg into a fine-mesh strainer to remove loose whites. Gently slide into barely simmering water with 1 tbsp vinegar. Cook for about 3 minutes for a runny yolk, then transfer to ice water. Spoon polenta into a bowl, top with mushrooms and the egg. Finish with shaved Parmigiano, chives, black pepper, and a drizzle of Colavita olive oil. Serve immediately and enjoy. Notes Polenta thickens fast. Loosen with hot water or milk if needed. A sunny-side-up egg works just as well. Don’t let the polenta fully boil hard after adding it. Gentle heat keeps it smooth.

#desde carhuas borrachera tu amiga azucena Pinto gracias familia cochachin

#desde carhuas borrachera tu amiga azucena Pinto gracias familia cochachin

🌞 Routine mỗi sáng trước khi đi học là duy trì cho con dinh dưỡng mỗi ngày cùng sữa Enfa A2 yêu thích của ẽm, trộm vía con hợp tác, mẹ cũng yên tâm hơn ❤️ Êm dạ – Vị thanh – Cho con thêm lanh 🫶🏻 #Enfa #EnfaA2 #HợpTácVớiMeadJohnsonNutrition #suaem #suaemEnfaA2

🌞 Routine mỗi sáng trước khi đi học là duy trì cho con dinh dưỡng mỗi ngày cùng sữa Enfa A2 yêu thích của ẽm, trộm vía con hợp tác, mẹ cũng yên tâm hơn ❤️ Êm dạ – Vị thanh – Cho con thêm lanh 🫶🏻 #Enfa #EnfaA2 #HợpTácVớiMeadJohnsonNutrition #suaem #suaemEnfaA2

Nếu em đến xin đừng xem anh là trạm dừng chân tạm bợ…#tramcamxuc #nhachaymoingay #tamtrang #thinhhanh #CapCut

Nếu em đến xin đừng xem anh là trạm dừng chân tạm bợ…#tramcamxuc #nhachaymoingay #tamtrang #thinhhanh #CapCut

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