Baked Polenta With Onions And Bacon Recipes

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BAKED POLENTA



Baked Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 4

Vegetable oil, for greasing pan
1 (16-ounce) package instant polenta
1/4 cup extra-virgin olive oil
Sea salt

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.

BAKED POLENTA WITH ONIONS AND BACON



Baked Polenta with Onions and Bacon image

Categories     Microwave     Onion     Side     Bake     Quick & Easy     Parmesan     Bacon     Cornmeal     Sage     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 8

3 slices of lean bacon, chopped
2 onions, sliced thin
1 cup water
3/4 cup chicken broth
1/4 teaspoon crumbled dried sage
1/2 cup cornmeal
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan

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.

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