INSTANT POLENTA RECIPES

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EASY OVEN-BAKED REAL POLENTA (NOT INSTANT) RECIPE | ALLRECIPES



Easy Oven-Baked Real Polenta (Not Instant) Recipe | Allrecipes image

Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.

Provided by Nancy

Categories     Side Dish    Grain Side Dish Recipes    Polenta Recipes

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4 servings

Number Of Ingredients 7

cooking spray
3 cups water
1 cup polenta
salt to taste
1 cup mashed butternut squash
½ cup sour cream
½ cup grated Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
  • Pour water into the prepared dish; stir in polenta and salt.
  • Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 304.9 calories, CarbohydrateContent 32.1 g, CholesterolContent 34.1 mg, FatContent 15.1 g, FiberContent 2.7 g, ProteinContent 10.5 g, SaturatedFatContent 8.4 g, SodiumContent 533.1 mg, SugarContent 2.1 g

BAKED POLENTA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK



Baked Polenta Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Categories     side-dish

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 4

Vegetable oil, for greasing pan
1 (16-ounce) package instant polenta
1/4 cup extra-virgin olive oil
Sea salt

Steps:

  • Preheat oven to 350 degrees F.
  • Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
  • In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
  • Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

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