Creamy Oven-Roasted Polenta With Chives
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 236.59 ml cornmeal (medium-coarse or coarse, preferably organic stone-ground, NOT instant)
- 709.77 ml chicken broth
- 709.77 ml milk
- 4.92 ml salt (more to taste)
- 59.14 ml chopped chives
- 118.29 ml parmesan cheese
- 29.58 ml butter
directions
- Preheat oven to 350.
- Grease a 3-qt. non-stick ovenproof skillet.
- 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.
- 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.
- Remove from the oven and let the polenta rest in the pan for 5 minutes. Stir in butter, cheese, and chives and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Chef Art
Austin, Texas