Creamy Baked Polenta With Herbs And Green Onions Recipes

CREAMY OVEN-BAKED POLENTA (WITH TOPPINGS)

Steps:

• Heat the oven to 350°F.
• In a baking dish that's close to 9x13 in size, combine the cornmeal, water, butter or olive oil and salt. Mix well with a fork or whisk.
• Carefully put the baking dish in the oven, being careful not to slosh water over the side.
• Bake the polenta uncovered for 40 minutes. You don't need to stir or check on the polenta while it bakes, just let it do its thing.
• After 40 minutes, stir the polenta and bake for another 10 to 20 minutes until the polenta has absorbed all of the water and the texture is no longer runny. It will start setting around the edges first. If the texture in the middle looks like cake batter, you need to bake it longer. The texture should be soft, but not watery. Taste the polenta - if it's bitter, that's a sign that the cornmeal is still slightly raw and hasn't cooked long enough.
• When the polenta is done, add salt as needed and top the polenta with your favorite toppings.

CREAMY BAKED POLENTA

Steps:

• Preheat oven to 350ºF.
• Combine 4 cups of water, cornmeal, butter, salt and pepper in a 1 1/2 quart baking dish.
• Bake uncovered, on the top shelf of the oven for 40 minute.
• Remove the polenta from the oven, give it a stir, and bake for another 10 minute.
• Remove it from the oven again and this time stir in the provolone and salt and pepper to taste.
• Let it stand for 5 min before serving.
• Serve topped with the Parmesan cheese.

CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS

Steps:

• Preheat oven to 350. Pour 6 cups water into sprayed 13x9 glass baking dish. Whisk polenta, salt and pepper into water. Bake uncovered about 30 minutes. Could be a little more or less. Make sure it doesn't get hard.
• Meanwhile, melt butter in small skillet over medium heat. Add green onions and garlic, saute 2 minutes. Stir in parsley, thyme and cream. Season with salt and pepper. Remove from heat.
• Stir polenta to blend. Stir green onion mixture, cheese and lemon peel into polenta. If liquid isn't completely absorbed, bake a little longer.

HERBED POLENTA

Steps:

• Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS

Steps:

• Preheat oven to 350°F. Pour 6 cups water into 13x9x2-inch glass baking dish. Whisk polenta, salt, and pepper into water. Bake uncovered 40 minutes.
• Meanwhile, melt butter in small skillet over medium heat. Add green onions and sauté 2 minutes. Stir in parsley and thyme, then cream. Season with salt and pepper. Remove from heat.
• Stir polenta to blend. Stir green onion mixture, cheese, and lemon peel into polenta. Continue to bake uncovered until polenta is creamy and liquid is completely absorbed, about 10 minutes longer. Let stand 5 minutes; serve.

CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS

Steps:

• Preheat oven to 350. Pour 6 C. water into 13x9 in. glass baking dish. Whisk polenta, salt and pepper into water. Bake uncovered 40 min. Meanwhile, melt butter in small skillet over medium heat. Add green onions and saute 2 min. Stir in parsley and thyme, then cream. Season with salt and pepper. Remove from heat. Stir polenta to blend. Stir green onion mixture, cheese and lemon peel into polenta. Continue to bake uncovered until polenta is creamy and liquid is completely absorbed, about 10 min longer. Let stand 5 min.; serve.