Raspberry Easter Bread
Parmesan Polenta
No-fuss, no-stir, Parmesan Polenta is perfect served under hearty stews.
50
6 servings
Baked in a pan in the oven, this no-fuss, no-stir polenta is perfect with almost any spicy stew, such as our Mushroom and Black-Eyed Pea Ragout.
Ingredients
-
Cooking spray
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1/2 teaspoon Salt
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3 1/2 cups water or mushroom or vegetable broth
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1 cup coarse, stone-ground yellow cornmeal
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1 tablespoon butter
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1 tablespoon extra-virgin olive oil
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1/8 teaspoon ground cayenne pepper
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4 ounces grated Parmesan cheese
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Freshly ground black pepper
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1/4 cup warm milk, optional
Instructions
- Preheat oven to 350F. Coat a 13-by-9-inch baking dish with cooking spray.
- Combine salt, water and cornmeal in baking dish. Stir well. (The mixture will separate with meal sinking to the bottom.) Bake, uncovered, 30 minutes.
- Remove from oven; stir well. Bake 10 minutes.
- Stir in butter, olive oil, cayenne pepper, Parmesan and black pepper. Add milk to thin polenta if desired. Serve immediately with Mushroom and Black-Eyed Pea Ragout.
Recipe by Crescent Dragonwagon.
Nutritional Info (per serving)
- Calories 200cal
- Fat 11g
- Saturated Fat 5g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 4g
- Cholesterol 20mg
- Sodium 1030
- Potassium 95mg
- Carbohydrates 18g
- Fiber 2g
- Sugars 2g
- Protein 9g
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