Second Secret Recipe Club entry! When I saw there was an orphaned blog from Group D I jumped at the chance to explore another delicious blog! Turns out delicious was the right word when it comes to Dororthy’s Shockingly Delicious blog, as it is full of “terrific, tried and true, scrumptious” recipes. Since this was an orphaned blog I only had a few days to find the perfect recipe to highlight everything that Dorothy has to offer. I debated her non-traditional arroz verde before figuring it was a bit too similar to my other Secret Recipe Club entry so was back to debating delicious treats before seeing her recipe for a Baked Polenta. I’ve always been a huge polenta fan, outside of the standing and stirring for 30 minutes over a hot oven, so a BAKED recipe was perfect!!! (husband also agreed as normally he is recruited for stirring duty)
- 1 cup corn meal
- 3 ½ cups warm water
- ½ teaspoon kosher salt
- 1 tablespoon butter
- 1/4 cup grated Parmigiano-Reggiano cheese
- Heat oven to 350 degrees. Lightly coat the bottom of an 8inch baking dish with olive oil. Pour all the ingredients into the dish and stir to combine and remove any lumps. Cut butter into small cubes and sprinkle on top; butter will float.
- Bake, uncovered, for 50 minutes. Stir polenta and return to oven to bake for another 10 minutes. Remove from the oven and stir in the grated cheese. Allow to rest for a couple of minutes
Another awesome thing is how easily this recipe could be adapted by adding different cheeses or spices, such as fresh rosemary, thyme, or basil. I have a feeling that after adding this recipe to my collection polenta will become a frequent menu item in our house. I served mine with a squash and bean mixture, the full recipe for which will be up tomorrow!