Perfect baked polentaTotal time: 1 hour, 45 minutesServings: 68 cups water1 teaspoon salt2 cups polenta2 to 3 tablespoons butter 1/4 cup grated Parmigiano-Reggiano1. Heat oven to 350 degrees. In a 3- to 4-quart oven-proof pot, combine the water, salt, polenta and butter. Bake, uncovered, for 1 hour and 20 minutes. Stir polenta and bake for 10 more minutes. Remove the pot from the oven and stir in the grated cheese. Set aside 5 minutes to rest before serving.2. To serve, spoon the polenta into each of 6 warmed shallow pasta bowls. Serve immediately.Each servings: 221 calories; 5 grams protein; 36 grams carbohydrates; 3 grams fiber; 5 grams fat; 3 grams saturated fat; 13 mg. cholesterol; 0 sugar; 465 mg. sodium.
Recipe: Perfect baked polenta
Get our weekly Tasting Notes newsletter for reviews, news and more from critics Bill Addison and Patricia Escárcega.
You may occasionally receive promotional content from the Los Angeles Times.