Polenta, Oven Cooked
Irene Lockwood
Bake for 45 to 50 minutes at 350
ingredients
- 1 tablespoons olive oil
- 1 onion, very finely chopped
- 1 cup polenta
- 6 cups chicken broth
- 1 cup fresh or frozen corn kernels
- 1/4 cup Parmesan cheese
- seasoning salt: large amount
- 30 cloves garlic, peeled
- 2 cups kosher salt
- 1 tablespoon onion powder
- 2 tablespoons sweet Hungarian paprika
- 3 table spoons chile powder
- 2 tablespoons white pepper
- 2 tablespoons celery seed
- 1 tablespoon ground ginger
- 1 tablespoon poultry seasoning
- 1 tablespoon dry mustard
- 1 tablespoon dried dill
directions
- 1
Polenta:
- 2
Preheat oven to 350. In a large saute pan, heat the oil in medium heat. Saute the onion for about 5 minutes, or until softened and just beginning to caramelize. Add the polenta and stir to coat with the oil, about 1 minute. Add the broth, increase heat to high, and bring the polenta to a rolling bowl. Add the corn and seasoning salt.
- 3
Put the pan in the oven and cook for 45-50 minutes or until the broth is absorbed and the polenta mounds slightly but is still soft; stir once halfway through cooking. Remove from the oven, add the Parmesan cheese and stir to combine.
- 4
Or pour the cooked polenta onto a greased baking sheet, spreading it evenly; let set until firm, cut into pieces.
- 5
Season Salt:
- 6
In a food processor, process the garlic cloves until minced.
- 7
In a large measuring bowl, combine all the remaining ingredients and add to the garlic puree. Pulse until completely blended.
- 8
Store in airtight container for up to 6 months at room temperature.
notes
Seriously Simple
Source: Irene Lockwood
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