Creamy Oven Roasted Polenta With Chives Recipes

Steps:

• Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
• Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.

Steps:

• Preheat oven to 350.
• Grease a 3-qt. non-stick ovenproof skillet.
• Pour in the cornmeal, milk, and chicken broth and stir with a fork until blended. (The mixture will separate and take more than half the cooking time to come together). NOTE: Do not use instant polenta. Also, try to avoid using very fine cornmeal - it does not come out as well.
• Bake uncovered for 40 minutes. Stir the polenta once, taste, add salt if needed, and bake for another 10 minutes. NOTE: Do not add too much salt - adding parmesan cheese later will make it more salty.
• Remove from the oven and let the polenta rest in the pan for 5 minutes. Stir in butter, cheese, and chives and serve.

Steps:

• Combine the broth and milk in a heavy based large saucepan. Bring to a simmer over HIGH heat. Slowly whisk the polenta into the hot cream mixture.
• Whisk the polenta over MEDIUM heat until it comes to a simmer. Reduce the heat to MEDIUM to LOW and simmer gently, stirring often, for about 45 minutes or until the polenta is thick and creamy and no longer has a starchy taste.
• Remove the polenta from the heat. Stir in the parmesan cheese, butter, and chives. Season to taste with salt and pepper.