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My review
Easy Oven-Baked Real Polenta (Not Instant)
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Nancy
"Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner."
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Ingredients
1 h 10 m servings 305Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
- Pour water into the prepared dish; stir in polenta and salt.
- Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.
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Footnotes
- Cook's Note:
- Any variety of squash can be substituted for the butternut squash.
Nutrition Facts
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Reviews
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10/18/2018
This is great! I never thought to bake my polenta. I stood over the stove for about 30 minutes or more to make it. I found an instant polenta but it is just not as good.
7/6/2017
I loved this stuff!.. Easy and delicious. I added greek yogurt since I use that instead of sour cream in the house and sprinkled just the top with some Srirachia cheddar! Will make this many t...