Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "7b8f73acc50d4732a079e04bd5ee2752",
    "updated": "2025-04-25T14:26:57.682Z",
    "title": "Polenta (grits)",
    "subtitle": "",
    "description": "Polenta is a highly adaptable dish. If you're having it for breakfast, it's as easy to prepare as oatmeal and serves as a great alternative for those who are unable to eat oats. If you intend to chill it for making Fried Polenta Sticks or Polenta Croutons, you should cook it for a longer duration and incorporate a few additional ingredients.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(720 ml) water",
          "salt",
          "(140 g) polenta/corn grits or coarse-grind cornmeal"
        ]
      },
      {
        "section": "If preparing to chill for Fried Polenta Sticks or Polenta Croutons",
        "ingredients": [
          "ground black pepper",
          "chopped fresh basil",
          "chopped fresh parsley",
          "(120 ml) water",
          "light olive oil"
        ]
      }
    ],
    "instructions": [
      "1. In a medium saucepan, bring 3 cups of water and salt to a boil over high heat.",
      "2. Reduce the heat to low and gradually stir in the cornmeal. Cook on low for 5 minutes, stirring occasionally. (Serve right away with pure maple syrup and/or fresh fruit.)",
      "3. Add the pepper, basil, parsley, and ½ cup (120 ml) of water. Allow to simmer over low heat for 30 minutes, stirring occasionally. When there are 10 minutes left, mix in the olive oil. The mixture will thicken significantly. Let it sit for 5 minutes to cool.",
      "4. Lightly grease a 7 by 9-inch (18 by 23 cm) baking dish. Pour the polenta into the dish, smoothing it to fit the sides. Allow it to cool for 15 minutes, then cover and refrigerate for up to 5 days. The polenta will firm up while in the refrigerator."
    ],
    "notes_ingredients": "The additional ingredients listed are intended for a full batch; if you plan to enjoy some for breakfast and reserve some for making Croutons or Fried Polenta Sticks later, please adjust the quantities accordingly.",
    "notes_instructions": ""
  }
]