Creamy Polenta
Making polenta is usually a labor of love that requires a lot of time stirring. This method has you stirring for just a few minutes and finishing it in the oven. You still end up with a creamy and delectable cheese dish with not as much work.
Ingredients
- 2 T Butter
- 8 cups Water
- 2 tsp Salt
- 2 cups Medium-Ground Corn Meal
- ½ cup grated Parmigiano-Reggiano Cheese
Instructions
- Preheat oven to 350º F.
- Prepare a large (10×12 inch) baking dish by coating the pan with butter.
- In a saucepan, bring the water to a boil, add the salt, and slowly add the corn meal, whisking until smooth and combined.
- Reduce the heat to a simmer and continue stirring until the mixture becomes thick, about 10 minutes.
- Remove the pan from the heat and stir in the cheese, mixing well. Pour the polenta into the buttered pan.
- Place into the oven, and bake for 25-30 minutes, stirring every 10-15 minutes until the polenta is soft.
- Remove from oven. Season with salt and pepper if needed, and then cover with foil to keep warm until ready to serve.
- To serve, spread the polenta on a platter or dinner plate and top with chicken and sauce.
Notes
TIPS & TRICKS
– You can use any medium coarse ground corn meal for this recipe. – To grate the Parmigiano -Reggiano by hand is best. However, you can, and I do, use a food processor. Allow the cheese to sit on your counter for an hour to become slightly soft. Cut it into 2 inch pieces. With the motor running, add some of the cheese pieces. Work in small batches so the cheese can be ground before the motor has a chance to heat the cheese and change the consistency. Store extra cheese in a glass or plastic container in your fridge.
– You can use any medium coarse ground corn meal for this recipe. – To grate the Parmigiano -Reggiano by hand is best. However, you can, and I do, use a food processor. Allow the cheese to sit on your counter for an hour to become slightly soft. Cut it into 2 inch pieces. With the motor running, add some of the cheese pieces. Work in small batches so the cheese can be ground before the motor has a chance to heat the cheese and change the consistency. Store extra cheese in a glass or plastic container in your fridge.