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Baked Polenta Recipe

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This recipe for Baked Polenta is from Abrahamson's Door County Delights , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups water
2 cups chicken stock
2 T. olive oil
1 cup yellow cornmeal
optional to add – roasted garlic, sun dried tomatoes and/or your favorite herbs, grated low-fat Parmesan, Mozzarella or Gruyere cheese
Directions:
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
1. In a large pot, combine the water, chicken stock and oil. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the cheese and herbs if desired.
2. Pour the polenta into greased baking dish.
3. Bake for 10-15 minutes in the preheated oven until it is firm in the center
Personal Notes:
Personal Notes:
*I add herbs but bake it without the cheese inside. Instead I offer to grate a little and melt it under the broiler before serving. Polenta is also good with a roasted red peppers and tomato sauce. Freezes and reheats well.

 

 

 

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