Thursday, February 25, 2010

Baked Polenta (aka Grits!)

No need to stir, stir, stir that bubbling pot of polenta ever again!  I think this recipe is so special that I would even suggest it replace all the recipes for "how to cook polenta (or grits)" that have ever been printed!  Yeah, baby!  This is probably my easiest recipe but also one that gets very high praise.  I serve it with chicken marsala, flank steak, brisket, sweet and sour pot roast, meatballs, roasted vegetables, and so on.  The leftovers (if there are any) are great the next morning.  Heat any leftovers in the microwave for 1 minute and serve with a fried egg --the perfect breakfast!

Baked Polenta
adapted from a recipe in Sara Moulton Cooks at Home
serves 4-6

1 cup corn grits or coarse polenta
4 cups water
1 teaspoon kosher salt
1 Tablespoon unsalted butter
also:
Freshly grated Parmigiano Reggiano (about 1/4 cup)
2-4 Tablespoons unsalted butter

Preheat oven to 350.  Put grits, water, salt, and butter into a 1-quart casserole dish.  Put in oven, uncovered, and bake for 1 hour.   Take it out of the oven and stir in desired amount of cheese and butter.  I usually add about 3 Tablespoons butter and 1/4 cup cheese OR just butter.  This is so yummy -enjoy!






2 comments:

  1. Anonymous9/26/2011

    Hi Claire, We love your grits and have made them many times. Tonight we copied Chef Geoff and added a little Gouda in place of the Parmigiano Reggiano. It's yummy that way, too!

    -jg

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    1. Thanks for commenting, Janet. I am so glad that this recipe is useful to you and that you switched it up a bit...great idea!

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