Or you can cheat like I do and make soft polenta in the oven with no stirring. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"><br><br>
Classic Baked Polenta<br><br>
Serves: 4<br><br>
1 c polenta or coarse stoneground cornmeal (I'm currently using a Piedmontese polenta from Zingerman's but coarse cornmeal from Bob's Red Mill is great too)<br>
3 1/4 c lukewarm water<br>
1 t salt<br>
1 T butter<br>
1/2 oz grated Parmesan<br><br>
Preheat oven to 350 and spray a 2 qt baking dish with cooking spray. Combine polenta, water, salt, and butter in the dish and stir with a fork until blended. Bake uncovered for 50 minutes. Run a fork through it and bake for an additional 10 minutes. Stir in cheese.
Classic Baked Polenta<br><br>
Serves: 4<br><br>
1 c polenta or coarse stoneground cornmeal (I'm currently using a Piedmontese polenta from Zingerman's but coarse cornmeal from Bob's Red Mill is great too)<br>
3 1/4 c lukewarm water<br>
1 t salt<br>
1 T butter<br>
1/2 oz grated Parmesan<br><br>
Preheat oven to 350 and spray a 2 qt baking dish with cooking spray. Combine polenta, water, salt, and butter in the dish and stir with a fork until blended. Bake uncovered for 50 minutes. Run a fork through it and bake for an additional 10 minutes. Stir in cheese.
