BAKED POLENTA
Provided by Giada De Laurentiis
Time 35m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F.
- Grease a half sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
- In a large pot bring to a boil 2 quarts of salted water. When water has reached a boil, reduce heat to medium high and slowly add the polenta, stirring constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.
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Tandiwe Brown
[email protected]This polenta was easy to make and it turned out great!
Grace Matione
[email protected]This polenta is a little bland, but it's still good with some added toppings.
Nasir Chairman
[email protected]I love the crispy edges on this polenta.
Karan Sunar
[email protected]This polenta is a great way to use up leftover cornmeal.
Roxanne Martinez
[email protected]I followed the recipe exactly and my polenta turned out great!
Aliyaan Jani
[email protected]This polenta was a little bland, but it was still good.
Tania Ch
[email protected]I love this polenta! It's creamy and cheesy, and the crispy edges are the best part.
Noyon Chondro
[email protected]This polenta was so easy to make and it's a great way to use up leftover cornmeal.
Kara Craig
[email protected]I followed the recipe exactly and my polenta turned out burnt. I'm not sure what I did wrong.
yasub ghimire
[email protected]This polenta was a little bland for my taste, but it was still a good base for my favorite toppings. I added some shredded cheese, diced tomatoes, and chopped basil, and it was delicious!
Rai Sahib185
[email protected]I've never made polenta before, but this recipe was easy to follow and the polenta turned out great! I served it with a tomato sauce and it was a hit with my family.
segunfunmi david
[email protected]This polenta was delicious! I used a cast iron skillet and it cooked perfectly. The polenta was creamy and cheesy, and the crispy edges were the perfect touch.