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The easiest way to make Polenta

Thursday, 28 April 2016

Hello Dear reader,

I try and use a variety of carbs to serve with our meals, we do eat a lot of rice and potato but when I need a carb that will soak up the flavours of a Casserole, I reach for Polenta. Now you can stand at your stove, stirring for 40 minutes or you can whack the Cornmeal in a greased casserole dish, add some water, salt and butter and bake it for 40 to 45 minutes, give it a stir, then grate over some Parmesan cheese, pop it back in the oven for another 10 minutes and it's done. So simple, never fail, no constant mixing at the stove and super soft comforting Polenta to enjoy. What's not to love?

Add cornmeal and salt to a greased casserole dish 

Add water and cubed butter to the cornmeal 

Bake for 40 to 45 minutes, take it out and give it a good stir and grate over Parmesan Cheese 

Return to the oven to finish cooking for another 10 to 15 minutes. Not too long though, you don't want it dry 

Soft, Oven Baked Polenta with Red Wine and Mushroom Cassoulet

1 cup cornmeal
3 1/2 cups warm water
1/2 teaspoon salt
40 grams butter, cut into small cubes
1/4 cup grated Parmesan cheese

Preheat oven to 175 C, grease a casserole dish (I sprayed it with Rice Bran oil cooking spray)
Pour cornmeal into prepared casserole dish, add salt, water and butter
Bake, uncovered for 40 to 45 minutes, depending on your oven
Remove from oven and grate over 1/4 cup Parmesan cheese and put back into oven for another 10 to 15 minutes, until cheese is melted 

The purists may be clutching their chests in indignation, but this is a kitchen hack too good not to share.

So, tell me, what Kitchen Hack do you use, that strays from the traditional path?

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