Prep 21 mins
Cook 45 mins
This recipe is really great. You can put it in the oven at the same time you're cooking what you want to put over it (chicken stew, sausage and tomatoes, etc.) Leftovers can be sliced the next day and sauteed in butter.
- 1 cup polenta (not instant - Goya corn meal is really good with this receipe - or you can use imported polenta)
- 5 cups water or 5 cups broth
- 1 tablespoon butter
- Mix everything in a shallow pan which is ovenproof.
- Put it in a 350 degree oven.
- After about 40 minutes, give it a stir and see if it's done.
- If not, cook another few minutes.
- You can add less or more liquid, depending upon whether you like the polenta soft or more solid.
Hi Ceil ! I have never made Polenta before so here was my chance to give it a try. This was sooo good not to mention so easy too. I followed your suggestion and used Goya. I topped it off with sausage and a tomato sauce. Thanks for sharing this. :-)
I cooked mine for about 50 minutes total and I think it was still a bit runny, but otherwise a much simpler way to cook polenta! Next time I'll probably cut a half cup of water out and see how that goes. Thanks Ceil!
I have long loved polenta and this recipe really won me over. The final result was far smoother and silkier than any polenta I've made on the stove-top using the same cornmeal. I was a little nervous about the amount of liquid in this dish and found it a touch loose at the end of 40 minutes - an additional 5 minutes did the trick.