Best Sun Oven No Stir Polenta Recipes

Sun Oven Baked Polenta image

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.

Solar Braised Lamb Shanks with Herbs de Provence on a Bed of Sun Oven Polenta image

Number Of Ingredients 12

1 tablespoon olive oil, divided
1 leek (white and pale green parts only), chopped
2 cloves garlic
2 lamb shanks
salt and pepper
all-purpose flour
1 cup dry red wine
1/2 cup canned, crushed tomato
4 to 5 pieces of dried porcini or shiitake mushrooms
2 teaspoons dried herbes de provence
4 carrots, peeled, cut diagonally into 1/2-inch-long pieces
2 tablespoons fresh flat leaf parsley, chopped

Steps:

Set Global Sun Oven out to preheat. Heat half of the oil in a large Dutch oven over medium heat. Add leeks and garlic, sauté until the leeks soften, about 5 minutes. Transfer leek mixture to a small bowl. Sprinkle lamb shanks with salt and pepper; dust with flour to lightly coat. Heat the remaining tablespoon of oil in the Dutch oven. Add lamb and cook until brown, turning occasionally, about 10 minutes. Add leek mixture, wine, tomatoes, mushrooms, herbs de Provence, and carrots. Stir to coat lamb with vegetable mixture. Cover and transfer to Sun Oven. Cook until the lamb is fork tender, 2 to 3 hours. Using tongs remove shanks from pot, remove meat from bones, season with salt and pepper to taste, and keep warm. Spoon off fat from pan juices. Divide sauce and meat on plates and sprinkle with parsley. Serve with polenta or mashed potatoes. If not serving same day refrigerate meat and sauce in separate, covered containers. Remove layer of fat before reheating.

Nutrition Facts : Nutritional Facts Serves

No-Stir Oven Polenta image

Provided by Ceil from NJ

Categories European

Time 1h6m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup polenta (not instant - Goya corn meal is really good with this receipe - or you can use imported polenta)
5 cups water or 5 cups broth
salt
1 tablespoon butter

Steps:

Mix everything in a shallow pan which is ovenproof.
Put it in a 350 degree oven.
After about 40 minutes, give it a stir and see if it's done.
If not, cook another few minutes.
You can add less or more liquid, depending upon whether you like the polenta soft or more solid.

Soft Oven Polenta image

Provided by ClareVH

Categories Grains

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (32 ounce) container vegetable broth or 1 (32 ounce) container chicken broth
1 teaspoon salt
1 cup yellow cornmeal
1 tablespoon butter
1 cup cheese, any type,shredded or crumbled (I prefer Bleu)
1 tablespoon minced parsley (for serving) (optional)

Steps:

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