| 21. | Pour polenta into buttered dish, and cover with buttered foil.
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| 22. | Pour polenta into buttered dish, and cover with buttered foil.
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| 23. | Put the toast buttered-side up on a baking sheet.
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| 24. | Pour into a buttered, 9-inch quiche or pan.
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| 25. | Place 4 slices on your work surface, buttered side down.
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| 26. | Place remaining 4 bread slices on top, buttered side up.
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| 27. | Place 4 slices on a work surface, buttered side down.
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| 28. | Place the remaining 4 slices on top, buttered side up.
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| 29. | The bread is traditionally white, thinly sliced, and buttered.
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| 30. | It is then often seasoned with salt and buttered before serving.
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