Baked Polenta

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
Directions

Preheat oven to 350 degrees F.

Grease an 11 by 17-inch baking 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. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.

Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.


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    I liked the method and the instant is easy to work with but it's to bland. Decided not to give up the method even though I prefer it crispy on the outside for a quick week night side dish. So, I made it with my homemade broth and assed a touch of cream and a generous hand full of Parm cheese. Very satisfying.
    I am slowly getting used to your super chefs giving us these simplistic "recipes" using instant ingredients. Do they think we are too slow to read the directions on the package ourselves? This isn't a recipe, and Ms De Laurentis should be told so. She does not even bother to add cream cheese, cream, or anything other than a dab of olive oil. I guess that makes it a recipe to the masters, simply adding olive oil to instant polenta. She does not mention that it is excellent the next morning, sliced and pan fried for breakfast. She must have been in quite a hurry.
    With a sauce, the texture and subtle corniness of this is quite refreshing. Will make again.
    This is great baking it so it becomes firm faster and in a thin layer. My grandmother used to make cornmeal mush (not a pretty name) and any leftovers were put in a loaf pan and refrigerated. The next day sliced and fried in butter until crispy on the outside, and served for a breakfast. I never grew up eating the cornmeal mush as a cereal, my mother did. But loved it fried in butter. I am not from an italian background, New England Yankee background. Isn't it amazing how recipes and ingredients transcend so many different cultures, each with a little different twist. Note to those who said it was bland: polenta is bland until you add other ingredients to add flavor. Cut in rounds like this it can be used as an appetizer. Check out Giada's recipe for mushroom ragu on the polenta. Giada's recipes are great.
     
    I haven't been disappointed yet.
    This was the first time I have ever had polenta, and I just don't think it's my cup of tea. Maybe if it's prepared in a different way.
    I used a slow cooking polenta for this. I also added butter, a bit of cream, some Parmigiano Reggiano, and some Italian herbs. I served it with the mushroom ragu without the chicken broth. it was basically a creamy marsala sauce. It was awesome. Tommorrow we are frying up the leftovers and topping it with a primavera.
    I love Polenta and have been making it for years. However, this wasn't as chrunchy as I wanted it,so I baked it a little longer. NO left overs...
    This recipe was so easy and quick. The flavor was a little bland so next time I will add dried basil, oregano and garlic salt to the water or whatever flavor I want it to taste like.
    I grew up in an Italian household and polenta was a big part of different meals. This is one of my favorite ways to eat it.....plain and simple. You can also put the polenta in the refrigerator and let it cool, then cut into rounds and fry in a little butter. Yummy!
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