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    You are in: Home / Recipes / creamy oven baked polenta Recipe
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    creamy oven baked polenta

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 24, 2008

      This is a WONDERFUL polenta recipe and is so simple. I did use chicken stock instead of water to add flavor. Also at the end I added 1 tbsp parmesean cheese, 1 cup rehydrated wild mushrooms and 1 tbsp truffle oil at the end. YUMMO. Could not have turned out better!!!

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    • on October 26, 2003

      I loved this polenta. I baked the polenta, then refrigerated it overnight. The next morning, I added a splash of milk and a pat of butter(for 2 servings), heated it up and whisked it to smooth it all out. I left out the marjoram. My husband and I loved it! Thanks!The rest my husband would like me to slice and fry and have with maple syrup. Sounds good to me!

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    • on November 09, 2012

      Very nice recipe. I always try to make a recipe as stated first, which I did here, but next time I will add some Parmesan cheese. :)

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    • on January 26, 2007

      This was awesome!!! First time ever making polenta and I loved it. Future-DH said it was great and reminded him of grits. He's southern, so that's a compliment. Thank you so much. I'll be using this recipe from now on!!!

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    • on July 16, 2003

      I tried this 3 times, but it just wouldnt work out for me... i dont think its your directions, I just think its my inability to make polenta lol Maybe Im just not a polenta maker lol :-) I will try your other recipe for polenta...I am determined to make polenta.

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    Nutritional Facts for creamy oven baked polenta

    Serving Size: 1 (223 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 143.6
     
    Calories from Fat 64
    44%
    Total Fat 7.1 g
    10%
    Saturated Fat 4.1 g
    20%
    Cholesterol 17.4 mg
    5%
    Sodium 71.5 mg
    2%
    Total Carbohydrate 18.3 g
    6%
    Dietary Fiber 1.7 g
    6%
    Sugars 0.1 g
    0%
    Protein 2.4 g
    4%

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