Baked Polenta Recipe

1. 1

   In a large saucepan, combine the stock and garlic and bring to boil.

2. 2

   Slowly add in the cornmeal, stirring constantly.

3. 3

   Reduce heat to a gentle boil and cook, stirring constantly, for 4 to 5 min, or possibly till the mix becomes thick and pulls away from the sides of the saucepan.

4. 4

   Stir in the butter, cheddar cheese, and 4 Tbsp.

5. 5

   of the Parmesan cheese and mix together well.

6. 6

   Pour the mix into a greased 9 x 5-inch loaf pan and let cold.

7. 7

   Cover and refrigerateovernight.

8. 8

   Preheat oven to 350 F. Remove the chilled polenta from the pan and cut into 3 3/4inch thick slices.

9. 9

   Place overlapping slices in a greased, shallow casserole dish and drizzle the butter over the top.

10. 10

    Sprinkle with the remaining Parmesan cheese and bake, uncovered, for 30 min.

11. 11

    Serve immediately.

12. 12

    THE GINGERBREAD MANSION

* Per serving · 4 servings · Values may vary.

No additional tips available.