It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Oven Baked Creamy Polenta
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- #28951
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
3 cups water
3/4 cup cornmeal
1 1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup milk
2 tablespoons butter
1 teaspoon chopped fresh marjoram
directions
Preheat oven to 425 degrees F.
In a lidded baking dish, whisk together water, cornmeal, salt and pepper. Cover and bake for 30 minutes, stirring halfway though.
Remove from oven, then add milk, butter and marjoram. Whisk briskly until smooth. Serve immediately.
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nutrition data
155 calories, 7 grams fat, 21 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
February 27, 2006
This was the first time I've ever made polenta. I had read the prior comment about cutting down on the salt, so I only added 1t. I recommend only adding 1/2t. It was still very salty, but still tasted good. I would make it again.
January 1, 2006
The polenta was so so so easy, and the consistency was terrific. One word of caution,I would cut down on the salt a little. I didn't end up using any of the butter, but instead added about 1/4 cup shredded parmesean. Really delighted with the outcome, and tasted really posh.
October 5, 2005
much easier than standing over the stove! i trebbled the recipe, left out the pepper, and used a bit more milk, but all in all, a very versatile basic recipe. a great place to start!