Herb-Baked Polenta With Parmesan

1. 1

   Cover and simmer onion and 1/4 cup water for 5 minutes or until tender. Add remaining water along with herbs and salt. Bring to a boil.

2. 2

   Gradually add cornmeal stirring constantly. Continue to stir cooking until thick. (about 15 to 20 minutes).

3. 3

   Spray nonstick coating on a baking sheet. Spread polenta evenly about 3/4 inch thick. Let cool or refrigerate for up to 24 hours.

4. 4

   Preheat oven to 375. Drizzle oil over polenta and brush to cover. Sprinkle with the cheese. If you want crisp edges, cut into squares or triangles and separate slightly.

5. 5

   Bake for 12 to 15 minutes until hot and crispy. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.