Photo: Baked Polenta Recipe
Ingredients
- Vegetable oil, for greasing pan
- 1 (16-ounce) package instant polenta
- 1/4 cup extra-virgin olive oil
- Sea salt
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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By totalktoj_8532611
Danville, CA
on March 03, 2012
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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.
By El Tejano
Frognot, Texas
on December 16, 2010
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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.
By lenfuchs_8559617
Princeton, NJ
on April 26, 2008
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With a sauce, the texture and subtle corniness of this is quite refreshing. Will make again.
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