• Shockingly Delicious Cooking Class: Easy Oven Polenta for #SundaySupper

    by Dorothy Reinhold on April 28, 2013


    Print This Post Print This Post Easy Oven Polenta on Shockingly Delicious

    I’m not much for standing at the stove for 40 minutes, stirring things. (That’s why I like to do my caramelized onions in the Crock-Pot.)

    So while I like to eat polenta (or cornmeal mush as we called it in my childhood), I just never seem to choose to make it. All that standing and stirring while the polenta cooks seems tedious. Mostly I’ve used my bag of polenta (which I keep in the freezer for freshness), to make polenta cake.

    Easy Oven Polenta on back of Golden Pheasant bag But reading the back of the package of Golden Pheasant Polenta opened my eyes to a new technique — baking it. You should try this!

    In a short recipe called “Enrico’s Easy Polenta,” we are told to heat our oven, we stir the polenta, water and salt together in a small baking dish, and we bake it unattended for nearly an hour. A quick stir, a little more baking, and we’re done. Easy enough!

    We were delighted with the result, and this polenta made a nice bed for a roast chicken-cauliflower-olive dinner last night. You could also serve it with spaghetti sauce and a meatball, or go meatless with a mushroom-onion sauté.

    Consider polenta next time instead of pasta.

    Recipe: Easy Oven Polenta

    Summary: Baking polenta in the oven is a revelation — so much less tedious than standing over a stove and stirring it.

    Ingredients

    • Golden Pheasant Polenta on Shockingly Delicious1 cup polenta (I used Golden Pheasant Polenta)
    • 3 ½ cups warm water
    • ½ teaspoon kosher salt
    • 1 tablespoon butter (I used Kerrygold butter)
    • 1/4 cup grated Parmigiano-Reggiano cheese (or you can use grated Romano)

    Instructions

    1. Heat oven to 350 degrees. Mist an 8-inch square baking dish with nonstick spray. Pour polenta, water and salt in the dish and stir to combine and remove any lumps. Cut butter into small cubes and sprinkle on top; butter will float.
    2. Easy Oven Polenta done on Shockingly DeliciousBake, uncovered, for 50 minutes. Stir polenta (a dinner fork works well for this) and return to oven to bake for another 10 minutes. Remove from the oven and stir in the grated cheese. Allow to rest for a couple of minutes, then serve.
    3. Serves 6 as a bed for tomato, meat or vegetable sauce.

    Source

    Adapted slighted from the back of the Golden Pheasant Polenta package.

    SundaySupper

    See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

    Preparation time: 5 minutes
    Cooking time: 1 hour
    Diet type: Vegetarian
    Number of servings (yield): 6
    Culinary tradition: Italian

    Sunday Supper badgeThis week, our #SundaySupper cooks conquered our fears – the ingredient that had us quaking in our boots, the dish that mocked us, the elusive technique. I conquered polenta, and here are the other dishes  our team conquered. Try your hand at one of them, and see if you can declare victory, too!

    New Expeditions (Sides, Starters & Staples)

    Homemade Corn Tortillas from Pescetarian Journal
    Easy Oven Polenta from Shockingly Delicious
    Homemade Spiced Flour Tortillas from Chocolate Moosey
    Naan from Hezzi-D’s Books and Cooks
    Homemade Tofu from Kimchi MOM
    Indian Moong Beans from Magnolia Days
    Baked Lemon Coconut Risotto from Soni’s Food
    Homemade Peanut Butter from Home Cooking Memories
    Homemade Ricotta Cheese from Webicurean
    Portuguese Chorizo Bread from Family Foodie
    Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons

    Grand Quests (Main Dishes)

    Traditional Pork Tamales from Gourmet Drizzles
    Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
    Rice Burger from The Urban Mrs.
    Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
    Miso-Glazed Salmon from The Foodie Patootie
    Penne with Mustard and Chives from My Other City By The Bay
    Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
    Spanish Baked Scallops from Momma’s Meals
    Black Beans and Cheese Empanadas from Basic N Delicious
    Pork Dim Sum from Small Wallet, Big Appetite
    Venison Steak Gyros from Curious Cuisiniere
    Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
    Vegetarian Hortobagyi Pancakes from Happy Baking Days
    Caribou & Andouille Chili from The Foodie Army Wife

    Escapades (Sweet Treats & Spirited Companions)

    Vegan Chocolate Mousse from The Not So Cheesy Kitchen
    Zebra Cake from That Skinny Chick Can Bake
    Multilayer Bars from What Smells So Good?
    Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
    Homemade Vanilla Marshmallows from Vintage Kitchen
    Strawberry Raspberry Fruit Leather from Juanita’s Cocina
    Making Macarons – FAIL! from girlichef
    Macaroons from Noshing With The Nolands
    Fresh Strawberry Frozen Yogurt from The Messy Baker
    Bircher Muesli from Peanut Butter and Peppers
    Hello Kitty Rice Krispies from The Ninja Baker
    Homemade Cinnamon Rolls from In The Kitchen With KP
    Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
    Ombre Mini Cakes from Daily Dish Recipes
    Chocolate Dipped Madeleines from Big Bear’s Wife

    Join the #SundaySupper conversation on Twitter today (April 28) talk all about conquering our fears in the kitchen. We’ll tweet throughout the day and share recipes and tips. Our weekly chat starts at 4 p.m. Pacific Time. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

    Tagged as: #SundaySupper, corn meal, cornmeal, Kerrygold Butter, oven polenta, Parmigiano-Reggiano cheese, polenta



    Previous post:

    Next post: