Week 2 - Oven-Baked Polenta - METHOD

Oven Baked Polenta with Lamb Osso Bucco and Sauteed Bloomsdale Spinach


This is the cornmeal I used - WAY better than instant!

"Easy Oven-Baked Polenta" (original recipe at the bottom - I have cut and paste it here as well with my notes/changes in CAP/BOLD/ITALIC)

Traditionally you make polenta atop the stove, slowly drizzling the cornmeal into salted boiling water and stirring all the while until you have a smooth, stiff mixture that will support your standing spoon. (Some cooks believe the polenta must be stirred continually, but others aren’t so orthodox about it.)

I use a less labor-intensive method. I combine the cornmeal and the liquid, put it in the oven and forget about it for 50 minutes. Then I stir in one tablespoon of butter and return it to the oven for 10 to 20 minutes, depending on how thick I want it. That’s it.

1 cup polenta

1 quart water (I LIKE MY POLENTA LOOSE AND USED 5 C WATER)

1 teaspoon salt

1 tablespoon unsalted butter (AND A DRIZZLE OF OLIVE OIL)

1/4 C CREME FRAICHE

1/4 C GRATED PARMIGIANO REGGIANO


1. Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish (I ADDED THE BUTTER AND OLIVE OIL. USED AN ALL CLAD POT. MY SMALL LE CREUSET BRAISING THE LAMB OTHERWISE I WOULD HAVE USED IT INSTEAD.).


Stir together, and place in the oven. Bake 50 minutes. Remove from the oven, and stir in the butter. Use a fork or a spatula to stir the polenta well, and return to the oven for 10 minutes. Remove from the oven, and stir again. Carefully taste a little bit of the polenta; if the grains are not completely soft, return to the oven for 10 minutes.



SWIRL IN THE CREME FRAICHE AND SPRINKLED IN THE PARM. Serve right away for soft polenta, or let sit five minutes for a stiffer polenta. Spoon onto a plate. Make a depression in the middle, and serve with the topping of your choice or plain, as a side dish. SPOONED INTO A BOWL AND ADDED THE LAMB OSSO BUCCO AND SPINACH. ANOTHER METHOD TO ADD TO THE CORE!


http://www.nytimes.com/2009/06/08/health/nutrition/08recipehealth.html