BAKED POLENTA
Steps:
- While the polenta is still warm, pour it into a bowl, loaf pan, or other mold, lightly coated with olive oil. Lay plastic wrap right on top of the polenta to minimize crusting. Let it cool thoroughly at room temperature until firm. For longer keeping, refrigerate, up to 2 days.
- When ready to bake, preheat the oven to 400˚ and set a rack in the center. Coat a baking dish or sheet pan lightly with butter. Unmold the polenta, and cut it in ±-inch-thick slices. Cut the slices into any size and shape you like-smaller for hors d'oeuvres or appetizers, or larger to serve as an accompaniment to a main course.
- Arrange the pieces in the dish or baking sheet spaced apart, so they will crisp all around. Dot the top of each piece with bits of butter, and, if you like, mound a bit of cheese on top as well: grated Grana Padano or Parmigiano-Reggiano; shredded fontina (imported), mozzarella (drypacked), Muenster, or Cheddar; or a combination of cheeses. Bake until the polenta is crispy and golden and the cheese has toasted to a dark-gold crust, 15 to 20 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Xen Midoriya
[email protected]I've made this polenta recipe several times, and it's always a hit. It's a great side dish for any meal, and it's also a great way to use up leftover polenta.
Matthew Toole
[email protected]This polenta recipe is a great way to get your kids to eat their vegetables. I usually add some chopped spinach or zucchini to the polenta before baking it, and they love it!
Md ok
[email protected]I love that this recipe can be made ahead of time. I usually make it the night before and then bake it in the morning. It's a great way to have a delicious breakfast or brunch without any hassle.
Jaxsen Jordan
[email protected]This recipe is a great way to use up leftover polenta. The baked polenta is crispy on the outside and creamy on the inside, and the Parmesan crust adds a nice flavor.
Jacqui Jay
[email protected]Polenta is one of my favorite comfort foods, and this recipe is the best I've tried. The polenta is creamy and cheesy, and the Parmesan crust is the perfect finishing touch.
sk. Owalid
[email protected]This polenta recipe is a keeper! It's so easy to make, and the results are always delicious. I've made it for dinner parties, potlucks, and even just for a weeknight meal. It's always a hit!
Mr Jegede
[email protected]I love this recipe! The polenta is always creamy and flavorful, and the Parmesan crust is the perfect crispy topping. I've made it several times, and it's always a crowd-pleaser.
Hosam Hosam
[email protected]This was my first time making polenta, and it turned out great! The recipe was easy to follow, and the polenta was creamy and delicious. I topped it with a simple tomato sauce, and it was a perfect meal.
Alina Simon
[email protected]I've never made polenta before, but this recipe was so easy to follow. The polenta turned out perfect - it was creamy and cheesy, and the crispy Parmesan crust was amazing. I'll definitely be making this again!
Eli Dimitri
[email protected]This baked polenta recipe was a hit with my family! The polenta was creamy and flavorful, and the crispy Parmesan crust was the perfect finishing touch. I will definitely be making this again.