Creamy Baked Polenta Recipe

Creamy OvenBaked Polenta Recipe Alexandra's Kitchen

WEBNov 30, 2017 · Heat the oven to 350°F. Grease a large ovenproof skillet or Dutch oven. Pour in the cornmeal, water, milk, butter, and salt, and stir …

Rating: 5/5(18)
1. Heat the oven to 350°F. Grease a large ovenproof skillet or Dutch oven. Pour in the cornmeal, water, milk, butter, and salt, and stir with a fork or whisk until blended. The mixture will not look emulsified.
2. Bake uncovered for 40 minutes. Stir the polenta, taste, add salt if needed, and bake for another 10 to 20 minutes or longer—until it reaches the desired consistency you like. Remove from the oven, stir, and serve immediately or cover and keep warm until you are ready to serve.
3. To poach eggs: bring a shallow saucepan filled with water to a boil. Crack eggs into individual ramekins or small bowls. Add a splash of vinegar to the water. Lower the heat so that the water is barely simmering—it should barely be moving. Slowly lower each ramekin to the water and pour out each egg. Set a timer for 4 minutes. Use a slotted spoon to lift egg out to test for doneness—the whites should be completely set; the yolk should feel soft to touch. This will take practice—after you make one or two, you will know by touch if the egg is done to your liking. I typically poach eggs for 4 to 5 minutes, but the length of time changes depending on how many eggs I am cooking at one time. Note, too, that you may have to adjust the heat level to keep the water at a bare simmer. When the eggs are done, transfer them to a paper towel-lined plate to drain briefly.
4. To serve: Spoon polenta into bowls. Top with shavings of parmesan, if desired, and top each mound of polenta with a poached egg. Season with a pinch of sea salt and pepper to taste. Drizzle with truffle oil, if desired. Serve with greens on the side, if desired.

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Creamy Polenta EatingWell

WEBApr 22, 2024 · Combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 …

1. Combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour.
2. Remove from the heat, cover and let stand for 10 minutes before serving.

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Low Carb Almond Meal Polenta with Roast Mushrooms

WEBFeb 2, 2016 · Heat the oven to 350ºF. In a small, oven safe dish, combine the mushrooms, garlic, thyme, rosemary, and olive oil. Roast for 30 …

1. Heat the oven to 350ºF. In a small, oven safe dish, combine the mushrooms, garlic, thyme, rosemary, and olive oil. Roast for 30 minutes, stirring halfway through.
2. Meanwhile, bring the chicken stock to a simmer in a small saucepan set over medium-high heat. Stir in the almond meal. Cook, stirring constantly, until thick – about 8 minutes. Remove from heat and stir in the goat cheese and paprika (if using). Season to taste with salt and pepper.
3. To serve, top the polenta with roast mushrooms and a poached egg. Season with salt and pepper. Garnish with fresh parsley, if desired.

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