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Ah, polenta. It’s creamy and comforting, but so often misunderstood. Stand over the pot, stirring, for hours on end? No thank you. Enter this hands-off method for creamy oven polenta from Sheela Prakash’s cookbook, Mediterranean Every Day. Suddenly, the cheesy side dish is a weeknight staple.
“For years, I labored over the traditional stovetop approach,” Prakash writes, “and for every time it came out perfectly, there were at least a couple times it would end up gummy and cement-like. Cooking polenta in the oven isn’t conventional but it’s the only method I’ve found that produces the most consistent results. It also happens to be the most hands-off approach: Slip a baking dish of polenta and water in the oven and return less than an hour later to find perfectly creamy results—no standing over the pot, stirring, required.”
That's not the only perk: “While the polenta does its thing in the oven, focus your energy on making the topping of your choice on the stove.” We’re partial to crispy mushrooms or tender sautéed greens, but this is your masterpiece.
Reprinted with permission from Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food, Copyright © 2020 by Sheela Prakash. Published by The Harvard Common Press, an Imprint of The Quarto Group.
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