Perfect Baked Polenta

I read this recipe while going through the LA Times in February 2010 and made it the following day.  The beauty is that you just throw the ingredients together and pop it into the oven, and can make the rest of your dinner while it cooks itself.  It's a creamy polenta, as opposed to the baked polenta souffle I often make.  It can also be made vegan using margarine instead of the butter, and omitting the cheese.


6 servings.

8 cups water

1 teaspoon salt

2 cups polenta

2 to 3 tablespoons butter

1/4 cup grated Parmigiano-Reggiano

Heat oven to 350 degrees.  In a 3- to 4-quart oven-proof pot or deep baking dish, combine the water, salt, polenta and butter. Bake uncovered, for 1 hour and 20 minutes. Stir polenta and bake for 10 more minutes. Remove the pot from the oven and stir in the grated cheese. Set aside 5 minutes to rest before serving.

To serve, spoon the polenta into each of 6 warmed shallow pasta bowls. Serve immediately.  Great with sautéed mushrooms!