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 stovetop 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.
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