Creamy Sun Oven Polenta And Cheese Recipes
CREAMY OVEN BAKED POLENTA
i love polenta-- but i hate stirring, my micro recipe is easier but this is good too. you can add parmesan cheese, bleu cheese or cheddar if you want to make it thicker
Provided by chia2160
Categories Kosher
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 425.
- in a dish with a lid whisk together water, cornmeal, salt& pepper.
- cover and bake 30 minutes, stirring halfway through.
- remove from oven, add milk, butter, marjoram, adjust seasonings with salt& pepper, whisk until smooth.
- serve.
CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS
Categories Milk/Cream Onion Side Bake Vegetarian New Year's Eve Parmesan Cornmeal Winter Thyme Parsley Monterey Jack Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
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.
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- Drizzle some olive oil into an 8-by-8-inch or other 2-quart baking dish and use your hands to coat the bottom and sides of the dish with oil. Add the polenta, salt and several grinds of black pepper to the dish. Pour in the water and whisk to combine.
- Bake, uncovered, for 40 minutes. Remove from the oven and whisk in the cheese and butter cubes (the butter doesn't need to be completely melted). Return to the oven and bake, uncovered, until all the liquid is absorbed and the polenta is creamy, 8 to 10 minutes more. Whisk once or twice more and serve immediately with the topping of your choice. Note: It's important to use the right type of polenta here, but shopping for it can be unnecessarily complicated if you don't know what you're looking for. Bypass instant or quick-cooking polenta, as well as the pre-cooked tubes. Instead, look for coarse-ground polenta. It's easy to find at Italian markets, but if you're shopping for it at larger grocery stores, Bob's Red Mill is likely to be the brand you'll come across, although they label their polenta as "Corn Grits Polenta."
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