Baked Polenta
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 369
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 199 mg
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 369
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 199 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
- In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
- Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.
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