Oven Baked Polenta With Parmesan Food

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 FRESH TOMATOES AND PARMESAN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
• Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
• Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
• Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
• Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

CREAMY PARMESAN POLENTA

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

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.

BAKED POLENTA WITH CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking pan with 1 teaspoon butter. Add 2 teaspoons Parmesan cheese to the baking pan and shake gently, back and forth, until the bottom and sides are coated with Parmesan, discarding any extra.
• Melt butter in a large skillet over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add flour and stir until well combined. Turn off heat and whisk in milk. Turn heat to medium-low and bring sauce to a simmer; cook until thickened, about 5 minutes. Season with salt and pepper.
• While sauce is thickening, mix together Cheddar cheese, Parmesan cheese, and bread crumbs in a bowl.
• Layer 1/2 of the polenta slices in the prepared baking dish and top with 1/2 of the sauce. Repeat with remaining polenta and sauce. Top with cheese mixture.
• Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

POLENTA PARMESAN

Steps:

• 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.

POLENTA WITH MASCARPONE AND PARMESAN

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch or other 2- to 3-quart shallow baking dish.
• Pat polenta roll dry, then cut crosswise into 1/3-inch-thick slices and arrange in baking dish, overlapping slices slightly to cover bottom completely.
• Stir mascarpone in a small bowl to loosen, then spread over polenta, holding slices down with your hand. Sprinkle Parmigiano-Reggiano evenly over top.
• Bake until bubbling and golden, 15 to 18 minutes. Let stand 5 minutes to firm up, then season with pepper.

HERB-BAKED POLENTA WITH PARMESAN

Steps:

• Cover and simmer onion and 1/4 cup water for 5 minutes or until tender. Add remaining water along with herbs and salt. Bring to a boil.
• Gradually add cornmeal stirring constantly. Continue to stir cooking until thick. (about 15 to 20 minutes).
• Spray nonstick coating on a baking sheet. Spread polenta evenly about 3/4 inch thick. Let cool or refrigerate for up to 24 hours.
• Preheat oven to 375. Drizzle oil over polenta and brush to cover. Sprinkle with the cheese. If you want crisp edges, cut into squares or triangles and separate slightly.
• Bake for 12 to 15 minutes until hot and crispy. Serve hot.

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.