Ingredients
- 2 C milk
- 1 3/4 C water
- 1/4 C butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried oregano
- 3 cloves garlic
- 1/4 C freshly grated parmesan
- 1 C cornmeal(quick cooking variety)
- oil for baking
Preparation
Step 1
Prepare a 9×13 pan by lightly greasing the bottom and sides. Set aside.
Melt the butter in a medium sized pot. Add the garlic and let cook for a couple minutes over medium-low heat till very fragrant. Add the milk, water and all the seasonings except the Parmesan cheese and the cornmeal. I also recommend using fresh herbs if you have them, just be sure to triple the amounts used and stir in at the same time as the Parmesan cheese – after it’s done cooking and is off the heat.
Bring to a boil then remove from the heat and while whisking to avoid lumps, slowly add the cornmeal. Continue to whisk and return the pot to the heat and whisk while waiting for the mixture to boil. Over medium-high heat this should onto take a minute or two unless you decide to use a longer cooking variety. If you do use a variety that needs to cook longer adjust the liquids in this recipe if needed and cook as long as required.
Once the polenta starts bubbling and is completely thickened remove from the heat and stir in the Parmesan cheese and fresh herbs if not using dried. Then pour into the greased 9×13 pan. With a spatula lightly brushed or sprayed with oil smooth the top. Cover and place in the fridge until chilled and set, at least 1 hour.
To make the polenta lasagna you can leave the polenta in the pan and bake it for a slightly easier variation or you can cut squares and remove the polenta to bake and top which will result in a crunchier base.
To make crunchy polenta bites of any size or shape for snacking or larger pieces for incorporating into the polenta lasagna, preheat your oven to 425 degrees.
To remove from the pan to bake, cut appropriately sized pieces from the pan and place them on a baking sheet generously sprayed with oil making sure none of the edges are touching. Then spray the tops of the polenta with oil once they’re all on the sheet. Place them in the oven and bake for 15-20 minutes, checking the underside often to prevent burning and turning the sheet so that all the pieces are evenly browned on the bottom. Once they are a deep golden on the bottom turn on your broiler and cook just until the tops are golden and crunchy. Serve as is, or top for polenta lasagna according to the following recipe.