Whole coriander, cumin, mustard, cardamom, and fenugreek seeds fry with garlic in coconut oil just until fragrant, then blend into a deeply aromatic marinade carrying turmeric, paprika, and cayenne.
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In 8-inch sauté pan, heat oil and garlic and spices until fragrant (30 to 60 seconds ), taking care not to burn them.
Cool for approximately 10 minutes . Puree mixture in blender.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
