Cereal Mix With Olive Oil And Parmesan Recipes

Steps:

• In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
• Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
• In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.
• Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.

Steps:

• Preheat oven to 350 degrees. In a large bowl, toss together cereals, pretzel rounds, olive oil and Parmesan cheese.
• Spread mixture in a single layer on a rimmed baking sheet. Bake until cheese is melted and cereal is crisp and lightly golden, 15 to 20 minutes. Serve at room temperature.

Steps:

• Preheat the oven to 400 degrees F.
• Toss the edamame with the olive oil to coat in a medium bowl. In a separate small bowl, mix the Parmesan and garlic powder with some salt and pepper. Add the Parmesan mixture to the edamame mixture and toss.
• Spread the edamame on a rimmed baking sheet and bake, turning once halfway through, until the cheese just starts to brown, 10 to15 minutes. Store in an airtight container.