- 8
Ingredients
- 1 cup polenta
- 3 1/4 cups lukewarm water from tap
- 1/4 t. salt or to taste
- 3/4 - 1 cup shredded cheese (cheddar/jack/etc.)
- Optional spices: Italian herb, cumin & chili powder, salt-free garlic seasoning, etc.
Preparation
Step 1
Preheat oven to 350. Spray 8”square baking dish. Pour in water, stir in polenta and salt with a fork. Bake uncovered 20 min. Open the oven and sprinkle on the cheese; stir with fork and even out the surface. Bake 20–30 minutes more; time is variable and up to you. Cook less if you like it soft, more if you like it firmer and a little toasty on top. Edges should pull away slightly from the baking dish. Cool a little before serving (spooned out or cut in squares).
For fridge or freezer storage, cut into squares when completely cool (I cut 9 squares from an 8” pan). Fridge squares can be piled into a ziploc or Tupperware container. Freezer squares should be wrapped individually in Saran Wrap and then put into a Ziploc.
After microwaving, eat alone or use as a base for something (scrambled egg, Canadian bacon, sliced tomato, sauteed veggies, Core pasta sauce, etc