Ingredients
| 1 1/2 |
c Polenta , uncooked corn grits (ground, degerminated) |
| 5 |
c water, boiling |
| 1/2 |
tsp salt |
| 1 |
tbs olive oil , extra light virgin |
Directions
- preheat oven to 325 degrees
- put salt, oil and Polenta in 2 qt baking dish (like pyrex), pour boiling water in and mix well. Also, add spices to taste like onion powder, garlic powder, replace 1/4 c water with 1/4 c salsa if you want, add finely chopped mild green chilies or a pinch or 2 of crushed red chili peppers or some blackening seasoning... (this is when you would add anything long bake like corn niblets or black beans or diced green chilies)
- put in oven and forget for 1/2 hour
- at 1/2 hour, remove and stir well, scraping down sides. (this is when add something short bake like grated cheese or green onions).
- put back in oven and bake for 15 - 30 more minutes (the longer, the firmer)
- remove from oven, transfer to serving dish or even a bread loaf pan for later slicing. let it rest 10 mins and serve :)
- leftovers can be sliced off and reheated (steamed, microwaved or fried)
- adapted by united2gether to taste and personal preferences; based on recipe called Polenta Plain in Good Food, Great Medicine; A Homemade Cookbook by Mea Hassell, & Miles Hassell, MD
Categories
Pasta, Appetizers, Breads, Breakfast, Brunch, First Course, Snacks, Mexican, Advance, Bake, Vegetarian, Kosher
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