CHEF JEFF — ONE BYTE AT A TIME: Perfect Baked PolentaYou can make a really good polenta with no more effort than it would take to bake a boxed cake.
By: Herald Staff Report,
A lot of people don’t eat polenta because they think it’s a laborious undertaking. But you can make a really good polenta with no more effort than it would take to bake a boxed cake. It’s excellent alone or even better with a nice ragu sauce.
Perfect Baked Polenta
8 cups water
1 teaspoon salt
2 cups polenta
2 to 3 tablespoons butter
¼ cup grated Parmigiano-Reggiano
Heat oven to 350 degrees. In 3- to 4-quart oven-proof pot, combine water, salt, polenta and butter. Bake, uncovered, for 1 hour and 20 minutes. Stir polenta and bake for 10 more minutes. Remove pot from the oven and stir in grated cheese. Set aside 5 minutes to rest before serving.
To serve, spoon polenta into each of 6 warmed shallow pasta bowls. Serve immediately.
Yield: Serves 6.
Approximate nutritional analysis per serving: 221 calories, 5 grams protein, 36 grams carbohydrates, 3 grams fiber, 5 grams fat (3 grams saturated), 13 milligrams cholesterol, no sugar, 465 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.