Parmesan-Crusted Polenta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 758
- Total Fat
- 29
- Saturated Fat
- 10
- Carbohydrates
- 92
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 28
- Cholesterol
- 38
- Sodium
- 666
- Total: 40 min
- Active: 10 min
Ingredients
4 tablespoons olive oil, plus more for the pan
2 teaspoons kosher salt
1 pound quick-cooking polenta
1 1/2 cups freshly grated Parmesan
Directions
- Add 8 cups water, the oil and salt to a large saucepan over medium-high heat and bring to a boil.
- Slowly stream in the polenta while whisking constantly. Reduce the heat to low and cook until the polenta is thickened and smooth, about 3 minutes.
- Meanwhile, place a large, heavy-bottomed pan over medium heat. Drizzle with olive oil and evenly coat the bottom of the pan. Sprinkle 1 cup of the Parmesan evenly over the bottom of the pan and allow to toast until golden brown and nutty, about 2 minutes. Remove from the heat.
- Pour the polenta over the Parmesan crust and smooth the surface. Sprinkle with the remaining 1/2 cup Parmesan. Set at room temperature until firm, 20 to 30 minutes. (At this point, the polenta can be refrigerated up to overnight.)
- When ready to serve, place the pan back over medium heat to warm the cheese. Place a large plate or serving platter over the surface and invert the polenta onto the plate. Serve topped with your favorite sauce.