Baked polenta
- Servings: 8
- Difficulty: Easy
- Time: 1 hour 30 minutes
- Tools: saucepan, baking dish, whisk
Ingredients
- 4 cups (1L) chicken stock
- 1 cup (160g) polenta
- 4 tbsp (56g) unsalted butter
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 tsp (1g) salt
- 1/4 tsp (1g) black pepper
- 1/4 cup (60ml) heavy cream
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan, bring chicken stock to a boil over medium-high heat.
- Slowly whisk in polenta, then reduce heat to low and simmer until thickened, stirring occasionally, about 10-15 minutes.
- Remove from heat and stir in butter, Parmesan cheese, salt, and black pepper.
- Gently whisk in heavy cream until fully incorporated.
- Transfer polenta mixture to a greased 9x13-inch baking dish.
- Smooth the top with a spatula.
- Bake in preheated oven for 35-40 minutes, or until golden brown.
- Remove from oven and let polenta cool for about 10 minutes before serving.
Baked polenta
- Servings: 8
- Difficulty: Easy
- Time: 1 hour 30 minutes
- Tools: saucepan, baking dish, whisk
Ingredients
- 4 cups (1L) chicken stock
- 1 cup (160g) polenta
- 4 tbsp (56g) unsalted butter
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 tsp (1g) salt
- 1/4 tsp (1g) black pepper
- 1/4 cup (60ml) heavy cream
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan, bring chicken stock to a boil over medium-high heat.
- Slowly whisk in polenta, then reduce heat to low and simmer until thickened, stirring occasionally, about 10-15 minutes.
- Remove from heat and stir in butter, Parmesan cheese, salt, and black pepper.
- Gently whisk in heavy cream until fully incorporated.
- Transfer polenta mixture to a greased 9x13-inch baking dish.
- Smooth the top with a spatula.
- Bake in preheated oven for 35-40 minutes, or until golden brown.
- Remove from oven and let polenta cool for about 10 minutes before serving.
