italian version of cornbread.

Discussion in 'Recipes' started by snorton938, Apr 15, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    italians use alot of polenta which is basically boiled cornmeal (i.e., eaten "wet or creamy" it's similar to grits). here is a baked version that can be sliced and topped with almost anything (sweet sauces, hot sauces, marinara's, cheeses, whatever).

    baked polenta (source: everyday italian on foodnetwork)

    Vegetable oil, for greasing pan
    1 (16-ounce) package instant polenta
    1/4 cup extra-virgin olive oil
    Sea salt

    Preheat oven to 350 degrees F.
    Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.

    In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.

    Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

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