Oven Polenta
serves 4
Ingredients:
1 cup of Yellow Flint Polenta
4 1/2 cups of water
2 Tbs butter
1 tsp salt
4 oz finely grated aged cheese, like parmesan
Instructions:
Preheat oven to 325 degrees. Bring water to boil in an ovenproof sauce pot. Slowly stir in the Polenta using a whisk to prevent lumps. Let mixture comes to a boil and begin to thicken, stir in the butter and salt, place a lid on the pot and place in the oven. Bake for 30-40 minutes, until polenta is tender.
When fully cooked, remove from oven and vigorously stir polenta until it is smooth and thick. Add cheese and whisk constantly until fully melted. Taste and season with salt and pepper.
Notes:
Try adding grated butternut squash or pureed pumpkin to your polenta. Stir in 5 oz of coarsely grated butternut squash or 1 cup of pureed pumpkin to the polenta before you put it in the oven.
For a richer version, substitute chicken stock, or 2 1/2 cups water and 2 cups of milk for the cooking liquid.
Serving suggestions: The possibilities are endless, but try this polenta topped with oven roasted mushrooms and thyme; tomato sauce and sausages; brown butter and sage (particularly good with the squash variation); or crispy leeks and blue cheese.