BAKED POLENTA
Another favorite from Jeff Smith, The Frugal Gourmet. We've made this often. In his cookbook - Jeff Smiths says this recipe was brought back by Thomas Jefferson after visiting Italy.
Provided by CindiJ
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to a boil.
- Add the salt and slowly stire in the polenta.
- Stir constantly to avoid lumps.
- After mixtures begins to thicken you can stir less frequently.
- Simmer for about 20 minutes or until very thick.
- Pour into a greased loaf mold or bread pan.
- Allow to cool in the refrigerator overnight.
- Cut into 1/4-inch slices and layer like tiles in a baking dish.
- Pour the butter or oil over the top and then the cheese.
- Bake in 375º oven for 20 minutes, or until the cheese is melted and all begins to brown just a bit.
Nutrition Facts : Calories 319.9, Fat 19.8, SaturatedFat 11.8, Cholesterol 52.5, Sodium 1082.7, Carbohydrate 24.5, Fiber 2.2, Sugar 0.4, Protein 12.2
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Shiva Dhakal
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite!
informate informate
[email protected]This recipe was a waste of time and ingredients.
Mostaf Menny
[email protected]I followed the recipe exactly, but my polenta turned out too runny.
creative mind
[email protected]This was a good recipe, but I found that it needed a little more salt and pepper.
H A KHAN Love
[email protected]I wasn't sure how I would like polenta, but I decided to give this recipe a try. I'm so glad I did! It was surprisingly delicious.
DuckieZane
[email protected]This recipe was easy to follow and the polenta turned out great! I used a different type of cheese than the recipe called for, but it still tasted delicious.
kev mck
[email protected]This was a great recipe! I've never made polenta before, but it turned out perfectly. It was creamy and delicious, and the Parmesan cheese added a nice flavor.