 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Comfort Food. Most polenta recipes (at least the ones I've seen) call for stove-top cooking and a lot of stirring. This recipe gives excellent results without all that. This recipe was adapted from one in the L. Times. Ingredients:
1 (32 ounce) container vegetable broth or 1 (32 ounce) container chicken broth |
1 teaspoon salt |
1 cup yellow cornmeal |
1 tablespoon butter |
1 cup cheese, any type,shredded or crumbled (i prefer bleu) |
1 tablespoon minced parsley (for serving) (optional) |
Directions:
1. Preheat oven to 350 deg F.
2. Spray a 2-quart oven-proof casserole with non-stick spray.
3. Combine broth, salt, cornmeal and butter in the casserole and stir well.
4. Bake for 40 minutes.
5. remove from oven and add shredded cheese; stir well.
6. Return to oven and bake for 5 more minutes.
7. Remove from oven and set aside to rest for 5 minutes before serving.
8. Garnish with parsley to serve as a side dish, or use instead of pasta with sauces.
9. *Note1: refrigerated leftovers will firm up, and can be fried like mush.
10. *Note2: According to the original instructions, if you double the recipe, you must double the cooking time too.
|
|