+
4 (6)

Categories: Sides, Vegetarian

Perfect baked polenta

Perfect baked polenta
Glenn Koenig / Los Angeles Times

In Italy's Piedmont region, where polenta may be better loved than anywhere else on Earth, the cornmeal mush is a food of the fall. When the air turns crisp with the first frost and people await the arrival of snow, ... Read more

Total time: 1 hour, 45 minutes | Serves 6
  • 8 cups water
  • 1 teaspoon salt
  • 2 cups polenta
  • 2 to 3 tablespoons butter
  • 1/4 cup grated Parmigiano-Reggiano

Step 1Heat oven to 350 degrees. In a 3- to 4-quart oven-proof pot, combine the water, salt, polenta and butter. Bake, uncovered, for 1 hour and 20 minutes. Stir polenta and bake for 10 more minutes. Remove the pot from the oven and stir in the grated cheese. Set aside 5 minutes to rest before serving.

Step 2To serve, spoon the polenta into each of 6 warmed shallow pasta bowls. Serve immediately.

Each servings:
221 calories; 5 grams protein; 36 grams carbohydrates; 3 grams fiber; 5 grams fat; 3 grams saturated fat; 13 mg. cholesterol; 0 sugar; 465 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Scalloped oysters
Potato gratin forestiere
Mung Bean Cakes (Noktu Puchimgae)
Polenta souffle with mushroom ragout