MAKE-AHEAD POLENTA WITH GREEN ONIONS AND RICOTTA

Make-Ahead Polenta with Green Onions and Ricotta image

Provided by Molly Yeh

Time 9h30m

Yield 10

Number Of Ingredients 11

1/4 cup olive oil
3 green onions, finely chopped (3 tablespoons)
4 cups whole milk
4 cups water
2 teaspoons kosher (coarse) salt
2 cups yellow cornmeal
Freshly cracked black pepper
1 cup shredded Parmesan cheese (4 oz)
1/4 cup finely chopped fresh chives
2 cups whole-milk ricotta cheese
2 eggs

Steps:

Spray 13x9-inch (3-quart) broiler-proof baking dish with cooking spray. (Do not use a glass baking dish if you want to broil the ricotta topping; glass baking dishes can break under the broiler.)
In 4-quart Dutch oven, heat oil over medium heat. Add green onions; cook 5 minutes, stirring occasionally. Add milk, water and 1 1/2 teaspoons of the salt; heat to boiling, stirring occasionally.
Still over medium heat, slowly add cornmeal, stirring constantly with whisk until mixture thickens, 5 to 10 minutes. (If mixture starts to bubble and spatter, reduce heat to medium-low.) Remove from heat. Stir in pepper, Parmesan cheese and half of the chives. If desired, taste and adjust seasonings.
Pour into baking dish; spread evenly. Cool slightly, about 10 minutes. Cover loosely with foil; refrigerate at least 8 hours or overnight.
For ricotta topping, in medium bowl, stir together ricotta cheese, remaining 1/2 teaspoon salt, remaining half of the chives and the eggs. Cover; refrigerate until ready to use. (This can also be made a day ahead or the day of.)
Heat oven to 400°F. Spread ricotta topping evenly over top of polenta.
Bake about 40 minutes or until thoroughly heated. (If using a broiler-proof dish and you'd like to brown the top, you can set it under the broiler for a few minutes.) Cool slightly before serving.

Nutrition Facts : ServingSize 1 Serving