I love polenta, but I hate cooking it on the stove. Turns out there’s a ridiculously easy way to make it – in the oven!
Yield: 6 to 8 servings
Time: an hour
Tools
- 3-quart baking dish
- wooden spoon
Ingredients
- vegetable oil
- 4 cups water
- 1 c coarse cornmeal
- 1½ to 2½ t salt
Directions
Preheat oven to 350.
Oil the baking dish, then add remaining ingredients and stir well. (As soon as you stop, the cornmeal will settle – don’t worry about it.)
Bake, uncovered, for 40 minutes. Mix well, then bake another 10 minutes.
Cut or scoop onto plates and serve warm.
Notes
Recipe courtesy of Bean by Bean, by Crescent Dragonwagon.
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