Baked Parmesan Polenta

Heat a large saucepan over medium-high heat, add the water and stock cubes and bring to boil. Slowly add the polenta in a steady stream to the water, whisking constantly until combined. Reduce the heat to medium and cook for 2 minutes until the mixture thickens and the polenta is soft (stirring constantly).

Baked Parmesan Polenta, Recipe

Ingredients
Olive oil to grease plan
1.5 litres water
2 chicken stock cubes
220g instant polenta
2 tablespoons olive oil
70g finely grated parmesan
20g butter

Method
Lightly grease a 16x26cm slice pan with oil and line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.

Heat a large saucepan over medium-high heat, add the water and stock cubes and bring to boil. Slowly add the polenta in a steady stream to the water, whisking constantly until combined. Reduce the heat to medium and cook for 2 minutes until the mixture thickens and the polenta is soft (stirring constantly).

Remove the saucepan from the heat and stir in the butter and parmean. Pour into prepared pan and smooth off the surface. Leave to cool for 30 minutes and then cover with plastic wrap and place in fridge for 4 hours or overnight to set.

Preheat oven to 200°C. Line the base of a large roasting pan with non-stick baking paper. Cut the polenta into 12 equal portions. Place, in a single layer, in the lined pan. Drizzle over the oil and sprinkle with the extra parmesan. Bake in oven for 15 minutes or until puffed and golden.





    COMMENTS

    To make a comment, please register or login


    Join YOURLifeChoices, it’s free

    • Receive our daily enewsletter
    • Enter competitions
    • Comment on articles