Prep 5 mins
Cook 30 mins
i love polenta-- but i hate stirring, my micro recipe is easier but this is good too. you can add parmesan cheese, bleu cheese or cheddar if you want to make it thicker
- preheat oven to 425.
- in a dish with a lid whisk together water, cornmeal, salt& pepper.
- cover and bake 30 minutes, stirring halfway through.
- remove from oven, add milk, butter, marjoram, adjust seasonings with salt& pepper, whisk until smooth.
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!!!
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!
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. :)