Oven Baked Polenta Food

OVEN POLENTA

Steps:

• Preheat oven to 350°F.
• Grease a 9-by-13-inch pan with the olive oil.
• Add cornmeal and salt to the pan and stir. Add the hot water and stir.
• Bake 45 minutes. Add the optional garlic powder, butter, and/or cheese (if using) and stir. Bake another 10 minutes.
• Stir. Add more hot tap water and stir if you need to thin it (you can also add more water if reheating on a later date).
• Taste and add more salt or cheese, if desired.

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.

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
• Pour water into the prepared dish; stir in polenta and salt.
• Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

CRUNCHY CHEESY OVEN-BAKED POLENTA

Steps:

• Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
• In 1 1/2-quart saucepan, cook oil, butter and garlic over medium-high heat 2 to 3 minutes or until garlic is transparent (do not let garlic burn). Add whipping cream; heat to a slight simmer. Stir in Gorgonzola cheese until melted. Stir in pecorino-Romano cheese. Remove from heat.
• Cut polenta into 1/2-inch-thick slices. Arrange slices in pan. Ladle cheese sauce evenly over polenta; sprinkle with pepper. Sprinkle bread crumbs evenly over top.
• Bake uncovered about 15 minutes.
• Set oven control to broil. Broil 2 to 3 minutes or until top is golden brown. Garnish with basil. Serve warm.

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.

OVEN POLENTA WITH ROASTED MUSHROOMS AND THYME

Steps:

• Place racks in upper and lower thirds of oven; preheat to 325°F. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
• Bring 4 1/2 cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of kosher salt and whisk to melt butter. Gradually add polenta, whisking constantly. Return mixture to a boil, immediately cover pot, and transfer to lower rack in oven. Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25-30 minutes.
• Remove polenta from oven. Crank up oven temperature as high as it will go (but don't broil). Continue to cook mushrooms until crisp around the edges, 5-10 minutes longer.
• Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish roasting.
• Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.
• Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.

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.

OVEN-BAKED POLENTA

Steps:

• In a shallow 2-quart baking dish, mix 4 cups water, polenta, butter, and salt. Bake in a 350° oven for 40 minutes. Stir polenta and continue baking until creamy to bite, about 10 minutes longer. Stir again and let stand at room temperature for 5 minutes to thicken.
• Nutritional analysis per cup.

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!

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.

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.

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.

OVEN BAKED POLENTA WITH PARMESAN

Steps:

• Preheat oven to 450^F.
• Bring water to a boil and add 2 tsp salt.
• Bring water to a simmer.
• Gradually whisk in the cornmeal.
• Whisk smooth.
• Bring to a simmer, cover and place in the oven.
• Bake 1 1/2 hours, stirring every 15 minutes until thick and no longer gritty.
• Stir in the butter and the Parmesan cheese.
• Salt and pepper to taste.
• Serve with extra grated Parmesan cheese.

CREAMY OVEN-BAKED POLENTA (WITH TOPPINGS)

Steps:

• Heat the oven to 350°F.
• In a baking dish that's close to 9x13 in size, combine the cornmeal, water, butter or olive oil and salt. Mix well with a fork or whisk.
• Carefully put the baking dish in the oven, being careful not to slosh water over the side.
• Bake the polenta uncovered for 40 minutes. You don't need to stir or check on the polenta while it bakes, just let it do its thing.
• After 40 minutes, stir the polenta and bake for another 10 to 20 minutes until the polenta has absorbed all of the water and the texture is no longer runny. It will start setting around the edges first. If the texture in the middle looks like cake batter, you need to bake it longer. The texture should be soft, but not watery. Taste the polenta - if it's bitter, that's a sign that the cornmeal is still slightly raw and hasn't cooked long enough.
• When the polenta is done, add salt as needed and top the polenta with your favorite toppings.

CREAMY OVEN-BAKED POLENTA WITH PUMPKIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.
• Combine water, milk, cornmeal, and salt in the prepared baking dish; mix well. It's normal for the mixture to separate a bit.
• Bake, uncovered, in the preheated oven for 40 minutes.
• Remove from the oven and stir in pumpkin, Jarlsberg, 1/2 of the Parmigiano-Reggiano, sour cream, nutmeg, pepper, and salt. Return to the oven and bake for 10 minutes.
• Remove from the oven and top with remaining Parmigiano-Reggiano. Turn on the broiler.
• Broil until top is brown and bubbly, about 3 minutes. Let stand 5 minutes before serving.

EASY, OVEN-BAKED POLENTA WITH BALSAMIC CREMINI MUSHROOMS

Steps:

• Preheat the oven to 325°F.
• Place a large, oven-proof pot over medium-high heat (I used a 4 qt. All-Clad pot). Add the water, the milk, and one tablespoon of the butter. Bring this to a simmer, season with salt and pepper, and stir to melt the butter. Gradually add the cornmeal, whisking steadily to incorporate (this initial stir is key to prevent clumps from forming). Bring the mixture to a boil, immediately cover the pot with a lid, and transfer to the middle rack of the oven. Bake at 325°F until the polenta is tender and soft, about 30 minutes.
• Carefully remove the pot from the oven, stir in the second tablespoon of butter, cover again and let it stand for 5 minutes. Gradually add 4 oz. of the grated Parmesan, whisking briefly until the cheese has melted and is well incorporated. Check the consistency and the flavor, then cover and let it sit until ready to serve.
• While the polenta is in the oven, prep the ingredients for the balsamic mushrooms. First, clean the mushrooms and cut them into one-inch pieces. Make sure that the mushrooms are completely dry before cooking. Slice the shallot and cut the garlic into slivers.
• Set a large skillet over medium-high heat, add the mushrooms and "dry-sauté" them for 3 to 4 minutes, shaking the pan often, until they release most of their moisture.
• Add the olive oil and butter to the skillet and toss to combine. Next, add the shallots, the salt and pepper, and cook until the shallots start to soften. Lastly, add the garlic and the thyme and cook a few minutes more until everything is well caramelized.
• Stir the sugar into the balsamic vinegar and then drizzle the mixture over the mushrooms. Toss well to coat and let them cool slightly. Taste and adjust the seasoning.
• Divide the polenta among four bowls, top each with the balsamic mushrooms, more Parmesan cheese, and a good drizzle of your best olive oil. Garnish with some fresh parsley and serve!