Prep 10 mins
Cook 1 hr 10 mins
Personally I don't care for Polenta but this recipe is tolerable. I make it for my friends that like Polenta and they seem to love it. (How can one love Polenta?) It's better if you serve it with a very spicy tomato salsa.
- Gradually add cornmeal to the salted boiling water, stirring frequently so there are no lumps.
- When it comes to a boil reduce heat to medium, cook stirring frequently for 40 minutes.
- Stir in 5 oz of butter, 4oz grated parmesan and nutmeg.
- Pour polenta in an oven-proof pan cover with waxed paper and set aside to cool.
- Heat oven to 400°F.
- Dot with remaining butter and parmesan.
- Bake for 30 minutes until top is brown and crispy.
Very good recipe--our son is a picky eater but enjoys this polenta recipe. I excluded the nutmeg to make is more bland for our son. Used our favorite pasta sauce (Degrosso Tomato Basil) as topping which we also use as a sauce on our homemade pizza shells.<br/><br/>I used a whisk to strip in corn meal in boiling water--breaks up lumps very nicely.
I loved this. I never would have thought to add parmesan cheese and nutmeg, but was very good. I served this with Kittencal's Marinara Pasta Sauce. If any of you have trouble with lumps, add the two cups of cornmeal to two cups of cold water, stir and then add to the six cups of boiling water. Thanks for a great recipe Bergy.
Very yummy. I didn't have nutmeg but it still tasted great. I served with Chicken Parmesan - Aaron Mccargo, Jr's Masterpiece! and Kittencal's Marinara Pasta Sauce (Vegetarian) . Now the rest we are eating with the marinara sauce and garlic sauce left from the other recipes. So good. I didnt put the parmasan and dot of butter when baking so I think that is why mine did not brown much. Very yummy and filling.