Baked Polenta Food

CREAMY BAKED PARMESAN POLENTA

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cornmeal, butter, and salt along with 4 cups of water in an ovenproof casserole dish and stir to mix well. (The butter will melt as it cooks)
• Bake for 45 minutes, then stir well, and bake another 10 to 15 minutes or until creamy and smooth.
• Remove from the heat and stir in the cheese.
• Let stand 5 minutes to slightly firm, then serve as desired.

BAKED POLENTA CHIPS WITH PESTO DIP

Steps:

• Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
• Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
• For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
• Preheat oven to 220ºC/425ºF/gas 7.
• Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
• Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.

BAKED POLENTA FRIES

Steps:

• Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.
• Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange wedges in a single layer.
• Bake, turning once with a thin metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.

OVEN-BAKED CREAMY POLENTA

Steps:

• Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
• Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.

POLENTA

Steps:

• Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.

BAKED POLENTA WITH TOMATO SAUCE AND RICOTTA

Steps:

• To prepare the tomato sauce:
• Preheat the oven to 425°F. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.
• Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 1/3 cup water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.
• To prepare the polenta:
• Preheat the oven to 400°F. In a medium saucepan, bring 3 cups of water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta-it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.
• To serve:
• Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.

OVEN-ROASTED POLENTA

Steps:

• Heat the oven to 350°F. Grease a 3-qt. nonstick ovenproof skillet; pour in the cornmeal, water, milk (if using), butter, and salt and stir with a fork until blended. The mixture will separate and take more than half the cooking time to come together. Bake uncovered for 40 minutes. Stir the polenta, taste, add salt if needed, and bake for another 10 minutes. Remove from the oven and let the polenta rest in the pan for 5 minutes before pouring it into a buttered bowl to scoop out and serve or onto a wooden board or pizza peel to slice into wedges.

CREAMY OVEN BAKED POLENTA

Steps:

• preheat oven to 425.
• in a dish with a lid whisk together water, cornmeal, salt& pepper.
• cover and bake 30 minutes, stirring halfway through.
• remove from oven, add milk, butter, marjoram, adjust seasonings with salt& pepper, whisk until smooth.
• serve.

OVEN BAKED POLENTA

Steps:

• Preheat the oven to 425 degrees. In a covered dish with a lid, whisk together the water, cornmeal, salt and pepper. Cover and bake for 30 minutes*, stirring halfway through.
• Remove from the oven and add the milk, butter, and marjoram, if desired. Whisk quickly until the polenta is smooth and creamy. Serve immediately. Enjoy!

BAKED POLENTA WITH RICOTTA AND PARMESAN

Steps:

• Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
• Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
• After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.

BAKED POLENTA WITH SPINACH & GOAT'S CHEESE

Steps:

• Heat oven to 220C/200C fan/gas 7 and boil the kettle. In a bowl, mix the garlic and tomatoes with seasoning, then pour into a large baking dish. Place the spinach in a large colander and pour boiling water over until wilted. Rinse in cold water and squeeze out all the excess water you can with your hands. Roughly chop, season, and scatter on top of the tomatoes.
• Slice the polenta, then overlap on top of the spinach. Drizzle with the oil and bake in the oven for 10-15 mins. Scatter over the cheese and return to the oven for 5 mins more, or until the cheese is golden and bubbling.

BAKED POLENTA PIE

Steps:

• In large pot or dutch oven bring water to full boil. Add salt. Slowly add polenta. Whisk for 5 minutes until slighly combined. Some water will remain. Cover with lid slightly askew so some steam escapes. Continue to simmer stirring every few minutes for about 25 minutes or until polenta is smooth ans soft.
• Remove polenta from heat. Add butter and parmesan.
• While polenta is cooking, start sausage ragu
• In a large skillet, brown the sausage. Drain any exccess grease. Add onion and pepper and cook until soft. Add garlic and saute for a few minutes. Add tomato paste and crushed tomatoes. Simmer for a few minutes. Add herbs, salt and pepper. Simmer about 10 minutes until thick. Taste. More salt?
• Pour the polenta over the ragu and smooth with the back of a spoon
• Bake for 30 minutes or until puffy and hot in the middles. Top with mozzarella and bake for additional 5 minutes.
• Let cool for 10 minutes before serving. The longer you allow to cool the firmer the polenta will become.
• Store leftovers in fridge for up to 3 days.

OVEN-BAKED POLENTA

Steps:

• Butter a shallow 2 1/2- to 3-quart baking dish, and set aside. Place stock or water and salt into a large saucepan, and bring to simmer. Remove pan from heat.
• Heat oven to 350 degrees. Slowly pour polenta into stock, stirring rapidly with a wooden spoon. Place pan on medium heat. Slowly bring to a boil, stirring constantly in same direction. Boil 5 minutes, continuing to stir.
• Pour polenta into buttered dish, and cover with buttered foil. Bake for 1 hour. Remove foil and serve.

BAKED POLENTA

Steps:

• Bring water to a boil.
• Add the salt and slowly stire in the polenta.
• Stir constantly to avoid lumps.
• After mixtures begins to thicken you can stir less frequently.
• Simmer for about 20 minutes or until very thick.
• Pour into a greased loaf mold or bread pan.
• Allow to cool in the refrigerator overnight.
• Cut into 1/4-inch slices and layer like tiles in a baking dish.
• Pour the butter or oil over the top and then the cheese.
• Bake in 375º oven for 20 minutes, or until the cheese is melted and all begins to brown just a bit.

BAKED POLENTA

Steps:

• Preheat oven to 350 degrees F.
• Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
• In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
• Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.