Baked Polenta
From mystic_river1 17 years ago
- 40 minutes to make
- Serves 6
Polenta is a pantry staple in Northern Italy made from cornmeal and is often flavoured with cheese. This cheesy, gooey baked version is absolutely irresistible. For the ingredient basil chiffonade, the term chiffonade means thin strips or shreds. Read more From FNs Christine Cushing See less
Ingredients
- polenta shopping list
- 1/2 cup dried sun-dried tomatoes shopping list
- 2 cups boiling water shopping list
- 1/4 cup olive oil, for frying shopping list
- 3 cloves garlic, sliced shopping list
- 1 tbsp olive oil shopping list
- 5 3/4 cups chicken broth shopping list
- 1 1/2 tsp salt shopping list
- 1 1/2 cups Italian instant polenta shopping list
- 1/4 cup crumbled gorgonzola cheese shopping list
- 1/4 cup basil chiffonade shopping list
- 1/2 cup grated asiago cheese shopping list
- 1/2 cup grated mozzarella cheese shopping list
How to make it
- Preheat oven to 300 degrees F.
- Soak the sun-dried tomatoes in the boiling hot water for 30 minutes and then remove them.
- Roughly chop them and set them aside.
- In a small skillet, heat the 1/4 cup olive oil on medium heat.
- Add the garlic slices and fry until lightly golden, about 2 to3 minutes.
- Remove to a paper towel-lined plate.
- Oil an 8- by 12-inch baking dish with 1 tbsp. oil.
- Bring the stock to a boil in a large pot on high heat.
- Season the stock with the 1 1/2 tsp. salt.
- Add the polenta into the boiling stock in a slow, steady stream, stirring constantly with a wooden spoon.
- Reduce the heat to medium and cook for 10 minutes, stirring constantly.
- Add the sun-dried tomatoes, fried garlic, Gorgonzola, 1/2 the basil and the asiago cheese.
- Scrape the polenta into the oiled baking dish, cover it with foil, and put it into the oven.
- After 20 minutes, sprinkle the top with grated mozzarella cheese.
- Continue baking the polenta 20 minutes longer or until the cheese has melted on top.
- For a more caramelized top you can broil the baked polenta for 30 seconds.
- Serve, sprinkled with the remaining basil on top.
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