Parmesan Polenta

By Hklbrries

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
• 3 ½ 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

Preparation

Step 1

Preheat oven to 350F. Coat a 13-by-9-inch baking dish with cooking spray.

Combine salt, water and cornmeal in baking dish. Stir well. (The mixture will separate with meal sinking to the bottom.) Bake, uncovered, 30 minutes.

Remove from oven; stir well. Bake 10 minutes.

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.


Nutrition Information:
Per serving
190 calories
10 g fat
20 mg cholesterol
9 g proteing
16 g carbohydrates
3 g fiber
510 mg sodium