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    You are in: Home / Recipes / Baked Polenta With Garlic Recipe
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    Baked Polenta With Garlic

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    Leslie in Texas's Note:

    A delicious change from rice, pasta or potatoes. Goes well with Italian meat and sauce dishes, especially Braised Lamb Shanks With Fresh Rosemary that I've posted. I've doubled and tripled this recipe with success. Fresh rosemary is far superior to dried in this. From a 1998 Bon Appetit. Try it, you'll like it!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F.
    2. 2
      Butter (or use a cooking spray like Pam) a 2 quart soufflé dish.
    3. 3
      Bring first 6 ingredients to boil in a large, heavy saucepan.
    4. 4
      Gradually add cornmeal, whisking until smooth.
    5. 5
      Reduce heat to low; cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 12 minutes.
    6. 6
      Remove from heat and stir in 6 tablespoons Parmesan cheese, season with pepper, if desired.
    7. 7
      Transfer to prepared baking dish.
    8. 8
      Sprinkle 2 tablespoons Parmesan cheese over polenta.
    9. 9
      (Can be made 1 day ahead).
    10. 10
      Cool, cover and chill.
    11. 11
      Bake polenta until heated through and golden on top, about 30 minutes.
    12. 12
      Serve polenta warm.

    Ratings & Reviews:

    • on June 28, 2010

      Not going to rate this because it must have been something I did??? but my polenta never solidified and was a runny mess. HOWEVER it was very tasty, and I may attempt it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2006

      55

      oops sorry i made a mistake within my review of this dish it's actually higher in carbohydrates than bread! but still yummy, not good on a low carb diet though.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 24, 2003

      55

      Yum! I really enjoyed this. In fact I was the one who scraped the pot... Rosemary is a bit hard to get hold of at this time of year here so I used fresh basil. Basically any fresh Italian type herb would do the trick. I also used vegetarian chicken-flavoured stock which worked well and makes it even lower fat.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Polenta With Garlic

    Serving Size: 1 (217 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 198.2
     
    Calories from Fat 53
    26%
    Total Fat 5.9 g
    9%
    Saturated Fat 2.9 g
    14%
    Cholesterol 14.4 mg
    4%
    Sodium 371.1 mg
    15%
    Total Carbohydrate 28.4 g
    9%
    Dietary Fiber 2.2 g
    9%
    Sugars 0.4 g
    1%
    Protein 9.3 g
    18%

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