Brush the inside of 9x13 baking dish with 1 TBSP of the olive oil.
Preheat the oven to 400°F.
Add the water to a large saucepan over medium heat. Slowly pour in the cornmeal while whisking (to prevent lumps) until thoroughly combined. Bring to a boil, whisking often.
Reduce the heat to low and simmer uncovered, stirring occasionally, for just a few minutes until smooth.
Add 1/4 tsp salt, 1/4 tsp black pepper, and the Parmesan cheese and stir together.
Pour the polenta into the baking dish and bake in the preheated oven for 40 minutes.
Take out of the oven and allow the polenta to cool completely, about 30 minutes.
Cut the polenta into squares, triangles, rounds or really any shape you like.
Heat a nonstick skillet with the 1/4 cup of oil over high heat.
Place the polenta cakes into the hot pan (in batches, dont overcrowd the pan) then cook 2 to 3 minutes per side or until well browned. Repeat with remaining polenta cakes.
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