Oven Baked Polenta
I've made this for many years-----as an easy way to make polenta that will be in a sorta cake format-----not the soft gloppy one.
1 1/2 cups polenta (I buy any kind but it's not a fine grain)
4 1/2 cups cold water
4 tablespoons butter, cut into pieces
1/2 teas. salt
Mix together in ovenproof casserole dish, cover and bake 1 hour at 350 degrees.
I find that it takes more than one hour to cook until a knife or toothpick inserted in the middle comes out clean. (For instance, tonight it's been almost 2 hours!) The edges will start to come away from the casserole.
I grease the casserole with butter first.
I use ' cold' tap water.
I use butter from the fridge.
I have no idea why the recipe says to cook for just one hour! If anyone else tries this, let me know how long it took, please. I'm pretty sure it's not the oven for I've used several different ovens.
Good for leftovers, cut into squares like scrapple and browned in olive oil.
And you don't have to mess up another pan! My kind of cooking.