Monday, July 10, 2006

Baked Polenta

From Giada De Laurentiis: Everyday Italian

2 tsp vegetable oil
6 C cold water
1 tsp sea salt
1 tsp fresh ground black pepper
1 (13oz) pkg instant polenta

Preheat the oven to 350. Lightly oil an 11x7 baking sheet, the line with wax paper.

In a large pot, combine the water, sea salt, and pepper, and bring to a boil. Reduce the heat to medium-high and slowly stir in the polenta. Continue stirring the polenta until it is thick and smooth, about 5 minutes. Pour the polenta onto the lined baking sheet, and bake in the oven until the polenta is slightly firm to the touch, about 15 minutes. Remove from the oven and let cool slightly. When the polenta is cool enough to handle, cut it into desired shapes, such as triangles, squares, diamonds or rounds.

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