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Baked Polenta

(post, Giovanna Zivny)

It's one of my favorite tricks...a nearly no-stir polenta that truly works.  The recipe is from Paula Wolfert's [ "Mediterranean Grains and Greens", though she credits the back of a bag of Golden Pheasant polenta.  I remember the brand, but not the recipe.  

Baking polenta takes a while--about 1-1/2 hours for 6 servings--but if you use a wide open pan you end up with a delicious slightly toasted flavor.  I like it with all kinds of sauces, or cooked greens.  Tonight we'll eat it with some caramelized onions and a little fontal cheese.  Of course a green salad to follow.