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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a quick recipe for oven-baked polenta. It needs to be poured and set preferably the day before and refrigerated. Any other strong cheese, such as romano, pecorino, gorgonzola will work. Ingredients:
2 l boiling chicken stock |
1 3/4 cup polenta (coarse or fine) |
1 tbsp (25g) butter |
3 tbsp finely grated parmesan cheese |
salt and pepper to taste |
olive oil |
rosemary sprigs, removed from stem |
Directions:
1. Add boiling water to a microwave container. Add polenta in a steady stream. Use a whisk to remove any lumps.
2. Microwave on high for 5 minutes, removing and stirring 2 to 3 times throughout cooking.
3. Add butter, cheese and seasonings to polenta, and stir throughly to combine.
4. Pour into a lined, greased slab tin. Cover with foil and allow to cool. Place in refrigerator overnight.
5. Preheat oven to 200˚C.
6. When set, remove from refrigerator and invert slab tin onto a cutting board. Cut squares or triangles (or something else?).
7. Place on a lined baking tray. Drizzle with olive oil, and sprinkle with rosemary and salt (opt.)
8. Bake for 15-20 minutes until golden brown.
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