Ingredients
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1
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1
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1
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1
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1
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1
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Directions
Soft Oven Polenta,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.A. Times. Give credit to their Test-kitchen staff.,Very good. I add boiled water, cooks much faster and doesnt require additional time if doubling the recipe,Lumpy. There’s a reason it needs to be whisked constantly on the stovetop. Tasted fine, but lumpy.
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Steps
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1
Done
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Preheat Oven to 350 Deg F. |
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2
Done
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Spray a 2-Quart Oven-Proof Casserole With Non-Stick Spray. |
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3
Done
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Combine Broth, Salt, Cornmeal and Butter in the Casserole and Stir Well. |
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4
Done
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Bake For 40 Minutes. |
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5
Done
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Remove from Oven and Add Shredded Cheese; Stir Well. |
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6
Done
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Return to Oven and Bake For 5 More Minutes. |
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7
Done
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Remove from Oven and Set Aside to Rest For 5 Minutes Before Serving. |
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8
Done
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Garnish With Parsley to Serve as a Side Dish, or Use Instead of Pasta With Sauces. |
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9
Done
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*note1: Refrigerated Leftovers Will Firm Up, and Can Be Fried Like Mush. |
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10
Done
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*note2: According to the Original Instructions, If You Double the Recipe, You Must Double the Cooking Time Too. |
