Parmesan Polenta

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 40 mins

Baked in a pan in the oven, this no-fuss, no-stir polenta is perfect with almost any spicy stew, such as our Mushroom and Black-Eyed Pea Ragout.

Ingredients

Cooking spray
1/2teaspoon Salt
3 1/2cups water or mushroom or vegetable broth
1cup coarse, stone-ground yellow cornmeal
1tablespoon butter
1tablespoon extra-virgin olive oil
1/8teaspoon ground cayenne pepper
4ounces grated Parmesan cheese
Freshly ground black pepper
1/4cup warm milk, optional

Instructions

  1. Preheat oven to 350F. Coat a 13-by-9-inch baking dish with cooking spray.
  2. Combine salt, water and cornmeal in baking dish. Stir well. (The mixture will separate with meal sinking to the bottom.) Bake, uncovered, 30 minutes.
  3. Remove from oven; stir well. Bake 10 minutes.
  4. Stir in butter, olive oil, cayenne pepper, Parmesan and black pepper. Add milk to thin polenta if desired. Serve immediately with Mushroom and Black-Eyed Pea Ragout.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Calories 190
  • Fat 10g
  • Cholesterol 20mg
  • Sodium 510mg
  • Carbohydrate 16g
  • Fiber 3g
  • Protein 9g
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