EASY CHEESY BAKED POLENTA

I made a wonderful BAKED POLENTA. It's easy but so nice.

I am a huge fan of grains (living that #carblife) and so of course I love polenta. This is a good change-up from pasta, which we eat nearly every day. It’s cooked coarse cornmeal, seasoned with butter and salt, sometimes other things. I did a little Google research and discovered that main difference between grits and polenta is the color of the corn used (polenta being yellow, and grits typically from a white corn.) I absolutely love them both. Give me more gruels, please.

It’s nutritious–a very satisfying source of fiber and protein. It always goes well with some sort of tomato gravy (see AP tomato sauce), some braised meat with sauce, or seafood. I ate this with some leftover veggie chili and it ruled. I like to fry an egg in the morning and put it on some fried polenta strips. It hardens in the fridge and you can cut out cute shapes and just throw them in the pan. That’s going to be a good day.

Shout out to Joy of Cooking’s polenta method for the genius idea of using a layer of milk on top. I have been making this one for years and the result is always on-point and gets really brown.

Ingredients:

250 g coarse polenta
1 small onion, finely chopped
285 g fresh mozzarella cheese, torn or sliced
225 g grated parmesan cheese
1 L of vegetable broth
Salt and black pepper to taste
120 mL milk
Butter and olive oil for cooking

I'll get a full written recipe and notes to go with on the blog.

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