... polenta under everything?
Friends, have you ever made Paula Wolfert's oven-baked polenta?
Unlike stovetop polenta, which requires constant monitoring and stirring, oven-baked polenta is completely hands off: simply combine all of the ingredients in a pot, transfer it to the oven, and one hour later it's done.
This time of year, I could eat polenta with everything: poached eggs, stewy slow cooker beans, one-pot Sherry chicken, roasted mushrooms with garlic and thyme, to name a few.
For this recipe you need one cup of cornmeal, which can be labeled in various ways: corn grits, polenta, or cornmeal. This Bob's Red Mill Brand can be found in most grocery stores, and I like its coarse texture.
Here's how you make it:
Gather your ingredients: cornmeal, water, milk, butter, and salt.
Add all of the ingredients to a large, greased pot (or baking dish) and stir to combine — the mixture will not look emulsified.
Transfer the pot uncovered to a 350ºF oven for 40 minutes. Give it a stir; then return to the oven for another 20 minutes or so.
That's it! Top with anything your heart desires. Find a few ideas below. Get the recipe here:
| Creamy Oven-Baked Polenta |
What to Serve With Polenta
Roasted Mushrooms with Garlic and Thyme
One-Pot Sherry Vinegar Chicken
Marcella Hazan's Stewy White Beans
Sautéed Chicories with Chile Oil
Brothy Chickpeas with Escarole
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