+
4 (6)

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.


HAVE YOU TRIED


Garnish plate (đĩa rau sống)
Garnish plate (đĩa rau sống)

Guido’s salad dressing
Guido’s salad dressing

Blueberry martini jelly shots
Blueberry martini jelly shots

Salad of yellowfin tuna confit with cannellini beans
Salad of yellowfin tuna confit with cannellini beans

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Boiled potatoes with olio nuovo
Spiced cauliflower kugelettes
Tofu and Green Peas in Brown Curry
Onions, Corn and Peppers