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Food

Recipe: Perfect baked polenta

Perfect baked polenta
(Glenn Koenig / Los Angeles Times)
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.


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