Creamy Oven-Roasted Polenta With Chives

1. 1

   Preheat oven to 350.

2. 2

   Grease a 3-qt.

3. 3

   non-stick ovenproof skillet.

4. 4

   Pour in the cornmeal, milk, and chicken broth and stir with a fork until blended.

5. 5

   (The mixture will separate and take more than half the cooking time to come together).

6. 6

   NOTE: Do not use instant polenta.

7. 7

   Also, try to avoid using very fine cornmeal - it does not come out as well.

8. 8

   Bake uncovered for 40 minutes.

9. 9

   Stir the polenta once, taste, add salt if needed, and bake for another 10 minutes.

10. 10

    NOTE: Do not add too much salt - adding parmesan cheese later will make it more salty.

11. 11

    Remove from the oven and let the polenta rest in the pan for 5 minutes.

12. 12

    Stir in butter, cheese, and chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.