No-Stir Garlic Polenta
No-Stir Garlic Polenta
Whole grain corn polenta or cornmeal is a great option to increase your intake of whole grain foods. Traditionally polenta is made on the stove-top by stirring almost constantly while the hot mixture sputters and spits on your hand and arm. This (almost) no-stir version uses the oven instead and results in a creamy side dish perfect to serve with slow roasted meats, ragu sauces, shrimp, or fish. The naturally dairy-free recipe can be finished by whisking in butter, cream, or cheese if desired.
Makes: about 4 cups
Prep time:
Total time:
Ingredients:
- 4 cups water
- 1 cup whole grain polenta or medium-ground whole grain cornmeal (like Bob’s Red Mill)
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- Optional: butter, cream, or cheese to finish
Directions:
- Heat oven to 350°F. Oil or butter a 2-quart oven casserole dish or oven safe pot.
- Add water, polenta, salt, and garlic to prepared pan, stir to combine (mixture will be a wet and sloppy looking mess).
- Bake, uncovered, for 40 minutes. Whisk vigorously. Return to the oven and bake for an additional 5-10 or until soft and creamy.
- Whisk in any desired butter, cream or cheeses and adjust seasoning to taste.
To learn more about how working with a nutritionist can help you create balanced meals with foods you love, schedule a free 15-minute call.