Nonnies Baked Polenta Recipes

BAKED POLENTA

Steps:

• Preheat oven to 350 degrees F.
• Grease a half 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. When water has reached a boil, reduce heat to medium high and slowly add the polenta, stirring constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

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.

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
• Pour water into the prepared dish; stir in polenta and salt.
• Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

NONNIE'S BAKED POLENTA

Steps:

• Combine tomato products, mushrooms, olives, and seasonings in large crock pot and turn on low.
• Brown onions and garlic with olive oil until soft.
• Transfer to crock pot Using the same pan, brown each side of the roast 5-7 minutes.
• Transfer to crock pot making sure the sauce covers the roast completely.
• Cook for 6 hours.
• remove roast.
• Roast edges should"flake" then pulled with fork.
• Shred about 1/3 of roast and return to the sauce.
• The remaining intact roast makes the best sandwiches or a side dish to pasta served with this sauce.
• If you find the sauce to be bitter, add finely shredded carrot to taste.
• Allow sauce to cool completely.
• Set aside.
• Combine and cook polenta and water over low heat in large pot.
• The water should be mostly absorbed and it should look like cream of wheat.
• Let polenta cool (it will firm up).
• Set aside.
• Combine cheeses.
• Set aside.
• Preheat oven to 400 and spray non-stick cooking spray to 9x13x2 baking dish generously.
• Begin layering with thin layer of sauce.
• Then 1/2 inch thick of polenta, then cheese, then sauce again.
• Repeat polenta-cheese-sauce at least once or until dish is nearly at the top.
• Top with cheese.
• Cover with foil and prepare oven for probable"spill over".
• Bake covered for 45 minutes.
• Finish by baking another 15 minutes uncovered or until the middle is hot.

OVEN-BAKED CREAMY POLENTA

Steps:

• Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
• Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.

OVEN-BAKED POLENTA

Steps:

• Butter a shallow 2 1/2- to 3-quart baking dish, and set aside. Place stock or water and salt into a large saucepan, and bring to simmer. Remove pan from heat.
• Heat oven to 350 degrees. Slowly pour polenta into stock, stirring rapidly with a wooden spoon. Place pan on medium heat. Slowly bring to a boil, stirring constantly in same direction. Boil 5 minutes, continuing to stir.
• Pour polenta into buttered dish, and cover with buttered foil. Bake for 1 hour. Remove foil and serve.