Frank's Recipes! Oven Baked Polenta

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Oven Baked Polenta

1 tablespoon extra virgin olive oil
1 cup polenta (not instant), or stone ground yellow cornmeal
4 cup boiling water
1 tsp. salt

Preheat the oven to 350 F. In a medium cast-iron or other heavy, oven-proof skillet, heat the oil over medium high heat. With a wooden spoon, mix in the polenta, stirring until it is coated with oil and hot to the touch, about 5 minutes. Reduce the heat, if necessary, to avoid browning. Turn off the heat. Stand back and carefully whisk in the boiling water: The mixture will spatter.

When the polenta is smoothly blended, mix in the salt. Place the polenta in the oven, uncovered. Bake 45 minutes, until it is thick and slightly grainy but tender to the bite. Meanwhile, coat a 9-inch square baking dish with non-stick spray or oil. Pour the hot polenta into the pan, scraping as much as you can from the skillet. Smooth the polenta with a moistened rubber spatula to make an even layer. Set aside to cool. Place the skillet in the sink and fill with cold water to soak. This releases the coating of polenta stuck to the pan.