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Baked Polenta
This is a staple of any Italian kitchen. It's as basic as mashed potatoes at Thanksgiving, but twice as tasty. Usually polenta requires a stovetop and a strong arm as you need to stir it constantly, but this recipe calls for a different, and frankly an easier method. Bake it!
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2 tablespoons BARI® Fruity Extra Virgin Olive Oil
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1 medium onion, finely chopped
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1 teaspoon kosher or sea salt
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2 cloves minced garlic
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1 quart (4 cups) chicken or vegetable broth
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1 cup corn meal
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4 tablespoons butter, cubed
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5 ounces grated parmesan cheese
Preheat your oven to 350 degrees.
Sweat the finely chopped onion with the salt in the olive oil over medium low heat in a large dutch oven or baking dish for four to five minutes. Add the garlic and cook for an additional minute or two. Add the broth and turn the heat to high.
When the broth comes to a boil, slowly sprinkle in the corn meal while whisking. This is an important step! It's very important that you whisk the broth while sprinkling in the meal in order to fully surround every crumb with liquid. (If you don't do this you'll end up with lumps and there are few things worse than lumpy polenta!) Once you've added all of the corn meal, clamp on a lid and place in a 350 degree oven for 40 minutes, thoroughly stirring every 5-10 minutes. Again, the stirring is critical if you want lump free and creamy polenta! If you don't stop to stir you're going to get wallpaper paste!
When the 40 minutes is up work in the butter and parmesan cheese. Add a few grinds of pepper and salt to taste.
Mom's Awesome Cacciatore goes great with Baked Polenta.
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