email this page
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
½ teaspoon salt
3½ cups water or mushroom or vegetable broth
1 cup coarse, stone-ground yellow cornmeal
1 tablespoon butter
1 tablespoon extra virgin olive oil
1⁄8 teaspoon ground cayenne pepper
4 ounces grated Parmesan cheese
Coarsely ground black pepper
¼ cup warm milk, optional
Instructions
½ teaspoon salt
3½ cups water or mushroom or vegetable broth
1 cup coarse, stone-ground yellow cornmeal
1 tablespoon butter
1 tablespoon extra virgin olive oil
1⁄8 teaspoon ground cayenne pepper
4 ounces grated Parmesan cheese
Coarsely ground black pepper
¼ cup warm milk, optional
1. Preheat oven to 350F. Coat a 13-by-9-inch baking dish with cooking spray.
2. Combine salt, water and cornmeal in baking dish. Stir well. (The mixture will separate with meal sinking to the bottom.) Bake, uncovered, 30 minutes.
3. Remove from oven; stir well. Bake 10 minutes.
4. 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. Serves 6.
Recipe by Crescent Dragonwagon, "A Dragon's Tale," Relish Vegetarian Cooking, March 2008.
Nutritional Information
2. Combine salt, water and cornmeal in baking dish. Stir well. (The mixture will separate with meal sinking to the bottom.) Bake, uncovered, 30 minutes.
3. Remove from oven; stir well. Bake 10 minutes.
4. 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. Serves 6.
Recipe by Crescent Dragonwagon, "A Dragon's Tale," Relish Vegetarian Cooking, March 2008.
Per serving: 190 calories, 10g fat, 20mg chol., 9g prot., 16g carbs., 3g fiber, 510mg sodium.
