This may have been the easiest, hassle-free dinner I've thrown together. Not only that, but it delivered exactly what I was hoping for taste and texture-wise. Following the advice of another reviewer, I only used 3 cups of liquid total (1 1/2 c chicken broth and 1 1/2 c of a combo of heavy cream and 2% milk). Before the broth/milk mixture came to a rolling boil, I whisked in some spices to taste: black pepper, a little onion & garlic powders, a dash of nutmeg, and some dried basil. With the addition of the 1 c parmesan cheese, the polenta was already thick, and honestly, I could've dug in at that moment. However, I poured the polenta into an 8x8" square glass baking dish, topped with an eyeballed amount of a hearty basil marinara sauce, then sprinkled some extra parmesan cheese and the remainder of a bag of an Italian blend shredded cheese I wanted to to use up, as well as a final sprinkling of basil. Baked for 12 minutes, and let it sit out for 5 minutes after removing it from the oven....perfect firm, yet creamy texture and taste! Served with a simple green tossed salad, this will be a regular in our Meatless Monday rotation for sure! Even paired with some Italian sausage and peppers, this polenta would be an excellent side dish as well. Bravo!
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This may have been the easiest, hassle-free dinner I've thrown together. Not only that, but it...