“Comfort Food! Most polenta recipes (at least the ones I've seen) call for stove-top cooking and a lot of stirring. This recipe gives excellent results without all that. This recipe was adapted from one in the L.A. Times. Give credit to their Test-kitchen staff.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 deg F.
  2. Spray a 2-quart oven-proof casserole with non-stick spray.
  3. Combine broth, salt, cornmeal and butter in the casserole and stir well.
  4. Bake for 40 minutes.
  5. remove from oven and add shredded cheese; stir well.
  6. Return to oven and bake for 5 more minutes.
  7. Remove from oven and set aside to rest for 5 minutes before serving.
  8. Garnish with parsley to serve as a side dish, or use instead of pasta with sauces.
  9. *Note1: refrigerated leftovers will firm up, and can be fried like mush.
  10. *Note2: According to the original instructions, if you double the recipe, you must double the cooking time too.

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