The Power Greens Cookbook by Dana Jacobi

Author:Dana Jacobi
Language: eng
Format: epub
Publisher: Random House Publishing Group
Published: 2016-04-11T16:00:00+00:00

1 cup polenta or stone-ground yellow cornmeal

1 tablespoon extra-virgin olive oil

4 cups boiling water

½ teaspoon salt

1. Place a rack in the center of the oven. Preheat the oven to 350°F.

2. In a medium Dutch oven or other ovenproof pot, stir the cornmeal and oil together. Cook over medium heat, stirring until the cornmeal feels hot to the touch, about 3 minutes. Off the heat, pour in 1 cup of the boiling water, standing back, as it will spatter. Add the rest of the hot water and stir for 1 minute. Add the salt.

3. Place the polenta in the oven and bake, uncovered, for 20 minutes. Stir for 30 seconds. Bake the polenta for 20 more minutes. Mix in the crust on top and bake until the polenta is thick and creamy, about 10 minutes more.

4. Meanwhile, rinse a 9-inch square baking dish with cold water. Drain but do not dry the dish. Spoon the polenta into the wet dish, smoothing the top. Cover the polenta with plastic wrap, pressing it onto the surface so a skin does not form. Cool the polenta to room temperature.

To store: Refrigerate the cooled polenta in the pan or unmolded on a plate and covered for up to 3 days.

ANOTHER WAY

Instead of pan-crisping, you can reheat sliced polenta in foil in a 350°F oven, or grill it.

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