Creamy Oven-Roasted Polenta With Chives
- Reviews 2
Ready In: 1 hr
Serves: 6-8
Ingredients
- 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)
- 1⁄4 cup chopped chives
- 1⁄2 cup parmesan cheese
- 2 tablespoons 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.
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