Creamy Oven-Baked Polenta
Ingredients
The polenta
-
1
cup
medium-coarse or coarse cornmeal, preferably stone-ground
-
4 to 5
cups
water
-
1
cup
milk
-
1
tablespoon
butter or olive oil
-
1
teaspoon
kosher salt
For serving
-
eggs
for poaching
-
splash
vinegar
-
shaved
parmesan, optional
-
sea salt, pepper, truffle oil, optional
-
sautéed greens, optional
Instructions
- Preheat the oven to 350°F and grease a large ovenproof skillet or Dutch oven.
- Combine cornmeal, water, milk, butter, and salt in the skillet and stir until blended.
- Bake uncovered for 40 minutes, then stir the polenta, taste, and adjust salt if needed.
- Continue baking for another 10 to 20 minutes until the desired consistency is reached.
- To poach eggs, bring a shallow saucepan of water to a boil, add a splash of vinegar, and reduce to a simmer.
- Crack eggs into ramekins and gently lower them into the simmering water, cooking for about 4 to 5 minutes.
- Serve the polenta in bowls topped with poached eggs, shaved parmesan, and optional seasonings.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
500mg
Cholesterol
200mg
You might also like