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Creamy Baked Polenta




Source of Recipe


Sara Moulton on egullet.org


Recipe Introduction


Sara says, "Cooking polenta on the stove requires a lot of hands-on time -- and not a little care. It is hot and sticky and bubbles up and out in a Vesuvius-like way. Here I cook the polenta in the oven, which drastically decreases the hands on time."

This is a delicious and easy way to make polenta! I was surprised! One problem that I had was at the end of the first cooking period, I had a solid mass of mush and a lot of liquid. I just used a potato masher and a 'boat motor' and ended up with delicious, creamy perfect polenta - a real keeper recipe! I also substituted milk for about half the water called for.



Recipe Link: http://recipes.egullet.org/recipes/r1578.html

List of Ingredients




1 c yellow cornmeal or regular (not instant) coarse polenta
2 T unsalted butter, thinly sliced
1 tsp Kosher salt
1/2 tsp freshly milled black pepper
2 oz provolone cheese, grated (about 1/2 cup)
2 oz Parmigiano-Reggiano cheese, finely grated (about 2/3 cup)


Recipe



Preheat the oven to 350 degrees F.

Combine 4 cups water, the cornmeal, butter, salt, and pepper in a 1 1/2 quart baking dish. Bake, uncovered, on the top shelf of the oven for 40 minutes.


Remove the polenta from the oven, give it a stir, and bake for another 10 minutes. Remove it from the oven; stir in the provolone and salt and pepper to taste; let stand 5 minutes before serving. Serve topped with Parmigiano-Reggiano.

Serves 4 - 6.