POLENTA IN THE OVEN RECIPES

Steps:

• Preheat oven to 350 degrees F.
• In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
• Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every
• 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
• Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
• Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

Steps:

• Place 1 (about 13-ounce) can light coconut milk, 2 1/2 cups water, and 1/4 teaspoon kosher salt in a medium pot or large high-sided saucepan. Cover and bring to a boil over medium-high heat.
• Uncover and reduce the heat to low. While continually whisking, gradually stream in 1 cup polenta or yellow cornmeal and whisk until smooth. Cover and simmer gently until a thick porridge forms, whisking every 2 to 4 minutes to keep it from sticking to the bottom, until the polenta no longer tastes gritty or chalky, 35 to 40 minutes total. If it starts to get too thick, add a bit more water. Meanwhile, cook the vegetables.
• Trim and quarter 12 ounces cremini mushrooms. Halve 10 ounces cherry tomatoes. Mince 3 garlic cloves. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
• Reduce the heat to low. Add the tomatoes, 1/4 teaspoon kosher salt, and a few grinds of black pepper. Cook until the tomatoes release their juices and are totally collapsed, stirring occasionally, 6 to 8 minutes.
• Add the garlic and cook until fragrant, about 1 minute. Add 2 teaspoons balsamic vinegar. Add 5 ounces baby spinach a handful at a time, stirring each handful to wilt before adding the next. Remove the pan from the heat. Taste and season with more balsamic vinegar, kosher salt, and black pepper as needed. Cover to keep warm.
• When the polenta is ready, add 2 tablespoons white miso paste and 1/2 teaspoon black pepper. Whisk until the miso is incorporated. Remove from the heat and taste and season with more kosher salt and black pepper as needed.
• Divide the polenta among bowls and top with the mushroom mixture. Sprinkle with chopped fresh parsley or basil leaves if desired.