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Oven-Baked Creamy Polenta

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This warm and creamy side dish is perfect with our Braised Chicken with Mushrooms.

Source: Everyday Food, May/June 2003
Total Time Prep Servings

Ingredients

Directions

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80
  • oceanrocker
    14 JUN, 2013
    I made this recipe exactly as written and it came out perfectly! Yes, I used 3 cups of water to 3/4 cups of Polenta. I have made it with regular cornmeal and Polenta and both versions were a huge success.
    Reply
    • HotMama175
      1 NOV, 2014
      There is nooooo way that you made it as written. Love this recipe, turns out every single time!
  • Buckethead
    13 MAR, 2012
    Juniebjones, you didn't do anything wrong. It's impossible that anyone actually made this recipe before publishing it, or they would have realized two colossal problems: 1. There is WAAAAY too much liquid. Of course, the 3 cups water called for isn't even in the ingredients list, so who knows what's going on. 2. There is WAAAAY too much salt! I realized before making it that the nearly 1/2 tsp. salt per 1/4 cup polenta was too much, I cut it in half and it was still too salty. DO NOT MAKE!!!
    Reply
  • beefbone2000
    28 JAN, 2012
    This is my go-to recipe for polenta. Talk about easy - I don't have to sit by a pot and stir while I'm trying to finish up 4 other things (sauces, veggies, meats, etc.) Pop in oven, stir once, add some stuff before serving, creamy and delicious. Not a lump in sight!
    Reply
  • juniebjones
    16 APR, 2010
    Help! What did I do wrong? The cornmeal was floating in liquid after half an hour of cooking in the oven.
    Reply
  • KateeDid
    24 APR, 2008
    I have been "dining" on Polenta since I was a child,and I adore it,as a Calif. girl from an interesting background! I can thank my Mum,who just passed away for this taste experience!This is a "so" simple manner of preparing Polenta! Thank You.!!By the way Elvira(Mother) lived to be three days short of 110..it was all that Polenta..
    Reply
  • LStein05
    29 JAN, 2008
    I thought this was very easy to make, just stick it in the oven and leave it. I look forward to experimenting with different seasonings and cheeses.
    Reply
  • dana_schuller
    18 JAN, 2008
    I make polenta all the time and figured this would be a easier than standing over a boiling batch while stirring constantly. I'll have to try this again because it's results appear promising using a LOT LESS salt, I'd say cut it down to 1/2 tsp and adjust to taste afterward. The amount in the recipe (1.25 tsp) doesn't seem like overkill, but I had to toss the batch and I am never wasteful with food.
    Reply
  • nsiciliano2
    16 JAN, 2008
    This recipe from the last year's NYT was simple and faster - I usually make it on the stove in 5-10 mins tops. Use a ratio of 3 to 1 liquid (milk, water, stock) to cornmeal and add as much butter/cheese as you like. http://www.nytimes.com/2007/02/07/dining/071arex.html?ex=157680000
    Reply
  • lorraine1836
    16 JAN, 2008
    For Durni I make polenta all the time even though I call it something else. Take a small pot or large and add water. Bring the water almost to a boil and then slowly pour in the dry polenta mixing as you pour. When almost all the water is absorber or it starts to bubble just continue mixing. Whe the bubbles get very thick shut the heat. Sorry I can't give you exact measurments as I don't use them for the polenta. I learnt from my mother. Firefly1836
    Reply
  • buttercup17
    16 JAN, 2008
    If polenta is cooked until very thick and then poured into a pie plate or bowl it will set up in about 10 -15 minutes into something solid and slicable. A wedge from a pie plate topped with a thick mushroom, bean or tomato sauce is a great dinner. I will have to try this recipe to see what 'creamy' will be like.
    Reply

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