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Has anyone made polenta via the cook in the oven, no stir, method? Seemed like something I wanted to try, but I think it did not work and wonder if
- Thread starter Marg CDN
- Start date
I discovered baked polenta in a cookbook years ago and have not looked back! The recipe I have and love uses a cup of coarse ground cornmeal, although I have used a mix of coarse and medium grind, 1 1/2 to 2 1/2 teaspoons of salt and 4 cups of water.
Combine in a 2 to 3 quart casserole that has been coated with oil or cooking spray(I find a larger, shallower one works best) stir lightly then bake at 350 for 40 minutes, stir then return to t he oven for another 10 minutes. I usually stir in a tablespoon or so of butter and a handful of grated Romano cheese at t he end. Serve and enjoy!
Source: "Bean by Bean" by Crescent Dragonwagon. (I love the name)
Combine in a 2 to 3 quart casserole that has been coated with oil or cooking spray(I find a larger, shallower one works best) stir lightly then bake at 350 for 40 minutes, stir then return to t he oven for another 10 minutes. I usually stir in a tablespoon or so of butter and a handful of grated Romano cheese at t he end. Serve and enjoy!
Source: "Bean by Bean" by Crescent Dragonwagon. (I love the name)
Okay good! There are a couple of differences so I will try your method. Thanks Judy.I discovered baked polenta in a cookbook years ago and have not looked back! The recipe I have and love uses a cup of coarse ground cornmeal, although I have used a mix of coarse and medium grind, 1 1/2 to 2 1/2 teaspoons of salt and 4 cups of water.
Combine in a 2 to 3 quart casserole that has been coated with oil or cooking spray(I find a larger, shallower one works best) stir lightly then bake at 350 for 40 minutes, stir then return to t he oven for another 10 minutes. I usually stir in a tablespoon or so of butter and a handful of grated Romano cheese at t he end. Serve and enjoy!
Source: "Bean by Bean" by Crescent Dragonwagon. (I love the name)
FYI! I made the baked polenta tonight and I used 3/4 cup medium grind cornmeal and 1/4 cup coarse grind. I didn't change anything else in the recipe. It baked up to a nice soft consistency and is less grainy. We don't mind the more grainy result but I was interested in trying the different varieties of the cornmeal.Okay good! There are a couple of differences so I will try your method. Thanks Judy.
i will look for finer thxFYI! I made the baked polenta tonight and I used 3/4 cup medium grind cornmeal and 1/4 cup coarse grind. I didn't change anything else in the recipe. It baked up to a nice soft consistency and is less grainy. We don't mind the more grainy result but I was interested in trying the different varieties of the cornmeal.
fell dwn flt o stairs so will offer typos frm lrft hand
Oh ouch! I hope you din't break anything! I second Marilyn's suggestion of the liquid diet for pain.i will look for finer thx
fell dwn flt o stairs so will offer typos frm lrft hand
AS for the finer grind, I use Bob's Red Mill. He sells fine, medium and coarse grind cornmeals.i will look for finer thx
fell dwn flt o stairs so will offer typos frm lrft hand