Baked Bacon Kale Polenta Squares Recipes

OVEN BAKED CHEDDAR BACON POLENTA {GLUTEN FREE}

Steps:

• Adjust your oven racks so there is only 1 rack and it is in the lower middle of your oven
• Preheat the oven to 350F and set the water in the kettle to boil
• Cook the bacon in the skillet until crispy around the edges. Remove from pan and let sit on paper towel lined plate to soak up the grease.
• Meanwhile, beat the eggs in a large mixing bowl and whisk in the milk, grits, 1/3 cup of the cheese, and salt & pepper to taste. Fold in the bacon. Pour into a greased 9x13" casserole dish.
• Once the oven is preheated and water is boiling, you will need to carefully add all the water into the casserole dish and whisk to distribute. (I found the easiest way to do this was to add the water with the casserole dish already in the oven--which is why you should adjust your oven racks to give you space). The casserole dish will be very full and it is important to use boiling water. I included pictures and more safety tips in the post above.
• Once combined, bake uncovered for 20 minutes.
• Whisk thoroughly again (I did this step in the oven as well) being sure to move the polenta around the pan for even baking.
• Bake for another 15 minutes and stir it again (this time, use a spatula to ensure you're scraping the bottom.)
• Let bake another 10-20 minutes until set and golden brown (an inserted knife comes out clean).
• Remove from oven and sprinkle with remaining cheddar. Cut into 12 even squares and serve.

BAKED POLENTA

Steps:

• Preheat oven to 350 degrees F.
• Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
• In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
• Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

CRISPY SEASONED POLENTA SQUARES

Steps:

• In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture. , In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream.

BAKED POLENTA WITH ONIONS AND BACON

Steps:

• In a 2- to 3-quart microwave-safe casserole with a lid microwave the bacon, uncovered, at high power (100%), stirring after each minute, for 2 to 2 1/2 minutes, or until it is almost crisp. Pour off all but 1 tablespoon of the fat from the casserole and stir in the onions. Microwave the mixture, uncovered, at high power, stirring every 2 minutes, for 8 minutes, or until the onions are softened but not browned, and transfer the onion mixture to a bowl.
• To the casserole add the water, the broth, and the sage, whisk in the cornmeal, a little at a time, whisking until the mixture is smooth, and microwave the mixture, covered, at high power, whisking after 3 minutes, for 5 minutes, or until it is thickened and the liquid is absorbed. Stir in the butter, 2 tablespoons of the Parmesan, half the onion mixture, and salt and pepper to taste and divide the polenta mixture between two 1 1/2-cup gratin dishes or spread it in a 3-cup gratin dish.
• Top the polenta with the remaining onion mixture, spreading the onion mixture evenly, sprinkle it with the remaining 2 tablespoons Parmesan, and bake it in the middle of a preheated 400°F. oven for 15 minutes, or until the Parmesan is melted.