Creamy Oven-Roasted Polenta With Chives

Chef Art's Note:

Who knew that you could make creamy, delicious polenta in the oven without ever having to stir it! Make this once and you'll never make polenta any other way!

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Servings: 6

• 1 cup cornmeal (medium-coarse or coarse, preferably organic stone-ground, NOT instant)
• 3 cups chicken broth
• 3 cups milk
• 1 teaspoon salt (more to taste)
• ¼ cup chopped chives
• ½ cup parmesan cheese
• 2 tablespoons butter

Directions:

1. Preheat oven to 350.
2. Grease a 3-qt. non-stick ovenproof skillet.
3. Pour in the cornmeal, milk, and chicken broth and stir with a fork until blended. (The mixture will separate and take more than half the cooking time to come together). NOTE: Do not use instant polenta. Also, try to avoid using very fine cornmeal - it does not come out as well.
4. Bake uncovered for 40 minutes. Stir the polenta once, taste, add salt if needed, and bake for another 10 minutes. NOTE: Do not add too much salt - adding parmesan cheese later will make it more salty.
5. Remove from the oven and let the polenta rest in the pan for 5 minutes. Stir in butter, cheese, and chives and serve.

Reviews

[landlocked #2]

I will never make polenta on the stovetop again! This recipe is so easy. I followed the recipe exactly! I served this with your Braised Short Ribs With a Red Wine Reduction Braised Short Ribs With a Red Wine Reduction. What a great meal! Made for PAC Spring 2010