Polenta

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 9
Servings 6
Time

Ingredients

  • 750
    ml
    chicken stock (use two cubes)
  • 1
    onion, peeled and finely chopped
  • 5
    ml
    fresh basil, chopped
  • 5
    ml
    fresh origanum, chopped
  • 1
    bay leaf
  • 250
    ml
    polenta
  • salt and freshly ground black pepper to taste
  • 100
    ml
    butter
  • 125
    ml
    Parmesan cheese, grated
 

Method

+/- 20 min
 
Preheat the oven to 180 ºC and grease a 22 cm ovenproof dish with butter or non-stick spray. Bring the chicken stock to the boil. Add the onion and herbs. Add the polenta slowly, beating continuously until it resembles thick porridge. If it's too runny, add a little more polenta. The mixture should begin to pull away from the sides of the pot. Remove from the heat and add the seasonings and butter. Spoon the mixture into the prepared ovenproof dish and bake for about 20 minutes or until done. Sprinkle with grated Parmesan and serve with cooked tomato sauce or ratatouille. Serves 6-8.
 

Read more on: starch  |  bake
 

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