Creamy Oven-Roasted Polenta With Chives |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Who knew that you could make creamy, delicious polenta in the oven without ever having to stir it! Make this once and you'll never make polenta any other way! Ingredients:
1 cup cornmeal (medium-coarse or coarse, preferably organic stone-ground, not instant) |
3 cups chicken broth |
3 cups milk |
1 teaspoon salt (more to taste) |
1/4 cup chopped chives |
1/2 cup parmesan cheese |
2 tablespoons butter |
Directions:
1. Preheat oven to 350.
2. Grease a 3-qt. non-stick ovenproof skillet.
3. Pour in the cornmeal, milk, and chicken broth and stir with a fork until blended. (The mixture will separate and take more than half the cooking time to come together). NOTE: Do not use instant polenta. Also, try to avoid using very fine cornmeal - it does not come out as well.
4. Bake uncovered for 40 minutes. Stir the polenta once, taste, add salt if needed, and bake for another 10 minutes. NOTE: Do not add too much salt - adding parmesan cheese later will make it more salty.
5. Remove from the oven and let the polenta rest in the pan for 5 minutes. Stir in butter, cheese, and chives and serve.
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