
Polenta
adapted from Los Angeles Times -Russ Parsons
8 cups water
1 teaspoon kosher salt
2 cups Bob’s Red Mill Corn Grits also known as Polenta
3 tablespoons unsalted butter
1/3 cup Parmesan cheese, grated
1. Heat oven to 350 F. In a 3-4 qt oven proof pot combine water, salt, butter and corn grits. Bake uncovered for 1 hour and 20 minutes.
2. Stir polenta and bake for another 10-15 minutes or until polenta is the consistency desired.
3. Remove pot from oven and stir in Parmesan cheese. Let rest for 5 minutes.
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