Creamy Oven-Baked Polenta

Making polenta could be described as a workout for your upper arms, since most recipes require lots of stirring.Then there is the 'joy' of being splattered with thick, boiling hot polenta as your stir.

But making creamy polenta doesn’t have to be so much work. This Creamy Oven-Baked Polenta is as simple as combining chicken broth and polenta in a baking dish and popping it into the oven.

The dish only needs to be stirred once, and the end result is delicious, perfectly cooked polenta that you can use as a side dish or as a base for a hearty ragout (like the one I posted yesterday)

While the polenta is simply flavoured with a little butter, salt and pepper, feel free to add shredded cheese, fresh herbs or finely chopped sun-dried tomatoes at the end of cooking. I had some heirloom grape tomatoes that had gone wrinkly - I threw them in with the polenta and they added a lovely tomato flavour to the dish. Just before it was finished I stirred in some leftover chevre that I found at the bottom of the cheese drawer.

YUM!

Creamy Oven-Baked Polenta

4 cups reduced-sodium chicken broth
1 cup polenta
2 tablespoons butter
Salt and freshly ground black pepper

Preheat oven to 350 degrees F. Combine chicken broth and polenta in a 3-quart oven-proof baking dish and place in the oven. Bake for 1 hour, stirring after 30 minutes. Remove from oven, stir in the butter and season to taste with salt and pepper.

Comments

[Kayte]

YUM! I'm in...this looks great and could not be easier! Thanks.

[JDeQ]

I figured you'd like this - easy and delicious. A winning combination IMHO.

[Kayte]

:-) After 7-8 years of all this blogging we know bits about each other well.