OVEN-BAKED CREAMY POLENTA
This warm and creamy side dish is perfect with our Braised Chicken with Mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 155 g, Protein 2 g
EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)
Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.
Provided by Nancy
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g
OVEN-BAKED POLENTA
Provided by Nigella Lawson
Categories side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 888 milligrams, Sugar 6 grams, TransFat 0 grams
CRUNCHY CHEESY OVEN-BAKED POLENTA
Gorgonzola and pecorino-Romano cheeses, Italian-style panko crispy bread crumbs and whipping cream transform polenta into a cheesy and delicious vegetarian side dish or appetizer.
Provided by By Arlene Cummings
Categories Side Dish
Time 30m
Yield 7
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
- In 1 1/2-quart saucepan, cook oil, butter and garlic over medium-high heat 2 to 3 minutes or until garlic is transparent (do not let garlic burn). Add whipping cream; heat to a slight simmer. Stir in Gorgonzola cheese until melted. Stir in pecorino-Romano cheese. Remove from heat.
- Cut polenta into 1/2-inch-thick slices. Arrange slices in pan. Ladle cheese sauce evenly over polenta; sprinkle with pepper. Sprinkle bread crumbs evenly over top.
- Bake uncovered about 15 minutes.
- Set oven control to broil. Broil 2 to 3 minutes or until top is golden brown. Garnish with basil. Serve warm.
Nutrition Facts : ServingSize 1 Serving
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 OVEN-BAKED POLENTA WITH PUMPKIN
Easiest polenta ever! Bakes up creamy and delicious. You (ok, I) will never make polenta on the stovetop again.
Provided by Nancy
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.
- Combine water, milk, cornmeal, and salt in the prepared baking dish; mix well. It's normal for the mixture to separate a bit.
- Bake, uncovered, in the preheated oven for 40 minutes.
- Remove from the oven and stir in pumpkin, Jarlsberg, 1/2 of the Parmigiano-Reggiano, sour cream, nutmeg, pepper, and salt. Return to the oven and bake for 10 minutes.
- Remove from the oven and top with remaining Parmigiano-Reggiano. Turn on the broiler.
- Broil until top is brown and bubbly, about 3 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 267.1 calories, Carbohydrate 29.2 g, Cholesterol 33.2 mg, Fat 11.2 g, Fiber 2.9 g, Protein 12.8 g, SaturatedFat 6.8 g, Sodium 919.7 mg, Sugar 6.8 g
EASY OVEN-BAKED PUMPKIN POLENTA
Make and share this Easy Oven-Baked Pumpkin Polenta recipe from Food.com.
Provided by Pinay0618
Categories Grains
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Generously coat a 3-quart baking dish with cooking spray.
- Combine water, salt and cornmeal in dish, mixing well (the mixture will separate). Bake, uncovered, 40 minutes. Remove from oven; stir in pumpkin, sour cream, pepper, nutmeg and half the cheeses. Bake 10 minutes.
- Remove from oven, top with remaining cheese, and place under the broiler for a few minutes, until top is brown and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 207.4, Fat 10.4, SaturatedFat 5.8, Cholesterol 29.6, Sodium 775.1, Carbohydrate 19.3, Fiber 2.2, Sugar 1.3, Protein 10.2
OVEN BAKED POLENTA WITH PARMESAN
I love polenta, soft with stew or firm, sliced and fried or baked with tomato sauce and cheese. This is an especially easy version that I found at the "Food and Wine" website.
Provided by Normaone
Categories Low Protein
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450^F.
- Bring water to a boil and add 2 tsp salt.
- Bring water to a simmer.
- Gradually whisk in the cornmeal.
- Whisk smooth.
- Bring to a simmer, cover and place in the oven.
- Bake 1 1/2 hours, stirring every 15 minutes until thick and no longer gritty.
- Stir in the butter and the Parmesan cheese.
- Salt and pepper to taste.
- Serve with extra grated Parmesan cheese.
Nutrition Facts : Calories 241.3, Fat 11.8, SaturatedFat 6.7, Cholesterol 28.4, Sodium 175, Carbohydrate 29.6, Fiber 2.8, Sugar 0.3, Protein 5.6
EASY, OVEN-BAKED POLENTA WITH BALSAMIC CREMINI MUSHROOMS
A heartwarming winter dish of creamy parmesan polenta topped with balsamic cremini mushrooms
Provided by Marilena Leavitt
Categories Vegetarian main dish
Time 40m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat the oven to 325°F.
- Place a large, oven-proof pot over medium-high heat (I used a 4 qt. All-Clad pot). Add the water, the milk, and one tablespoon of the butter. Bring this to a simmer, season with salt and pepper, and stir to melt the butter. Gradually add the cornmeal, whisking steadily to incorporate (this initial stir is key to prevent clumps from forming). Bring the mixture to a boil, immediately cover the pot with a lid, and transfer to the middle rack of the oven. Bake at 325°F until the polenta is tender and soft, about 30 minutes.
- Carefully remove the pot from the oven, stir in the second tablespoon of butter, cover again and let it stand for 5 minutes. Gradually add 4 oz. of the grated Parmesan, whisking briefly until the cheese has melted and is well incorporated. Check the consistency and the flavor, then cover and let it sit until ready to serve.
- While the polenta is in the oven, prep the ingredients for the balsamic mushrooms. First, clean the mushrooms and cut them into one-inch pieces. Make sure that the mushrooms are completely dry before cooking. Slice the shallot and cut the garlic into slivers.
- Set a large skillet over medium-high heat, add the mushrooms and "dry-sauté" them for 3 to 4 minutes, shaking the pan often, until they release most of their moisture.
- Add the olive oil and butter to the skillet and toss to combine. Next, add the shallots, the salt and pepper, and cook until the shallots start to soften. Lastly, add the garlic and the thyme and cook a few minutes more until everything is well caramelized.
- Stir the sugar into the balsamic vinegar and then drizzle the mixture over the mushrooms. Toss well to coat and let them cool slightly. Taste and adjust the seasoning.
- Divide the polenta among four bowls, top each with the balsamic mushrooms, more Parmesan cheese, and a good drizzle of your best olive oil. Garnish with some fresh parsley and serve!
EASY OVEN-BAKED POLENTA
Steps:
- Preheat oven to 350F. Put polenta, water and salt into ovenproof 2 quart baking dish. Bake 50 minutes. Remove from oven and stir in butter. Return to oven for 10 minutes. Remove from oven and stir again. Stir in Parmesan, if using. Serve right away for soft polenta, or let sit 5 mnutes for stiffer polenta.
SUN OVEN BAKED POLENTA AND CHILI
Number Of Ingredients 3
Steps:
- Set Sun Oven out to preheat. Spray a baking dish with cooking set aside. Cut polenta into enough 1/2-inch thick slices to cover the bottom of the baking dish. Spread 1/2 of the chili over the polenta in the dish. Cover the chili with another layer of polenta slices and then another layer of chili. Finish with a layer of polenta slices. Cover the baking dish with tin foil and a dark tea towel. Bake in Sun Oven until heated through, 30 to 45 minutes. Remove the tea towel and the tin foil; sprinkle the cheese on top. Leave dish in the Sun Oven until the cheese melts, 3 to 5 minutes.
Nutrition Facts : Nutritional Facts Serves
SUN OVEN BAKED POLENTA
Number Of Ingredients 0
Steps:
- The "sun oven no stir polenta" from my previous post turned out to be an extremely convenient food to have in the fridge. The other day when I was pressed for time I sliced it up and put together this quick vegetarian meal. You could use pretty much any combination of cheese and veggies, just layer them in an oiled baking dish and bake it in the GSO until the cheese has melted and the polenta begins to brown. On this particular day I used leftover mixed greens that had been sautéed in garlic and oil, gorgonzola and parmesan cheese, and, of course, polenta. If you don't have an oven bag handy you can seal the baking dish with foil and cover it with a tea towel.
OVEN-BAKED POLENTA
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425°F. In a lidded baking dish, whisk together 3 cups water, the cornmeal, 1 1/4 teaspoons salt, and 1/8 teaspoon pepper. Cover, and bake for 30 minutes, stirring halfway through.
- Remove from the oven, and add the milk, butter, and marjoram, and whisk briskly until smooth. Serve immediately.
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