Recipe: Oven-Baked Polenta with Parmesan and Mozzarella Cheese

OVEN-BAKED POLENTA WITH PARMESAN AND MOZZARELLA CHEESE

2 tablespoons unsalted butter or extra-virgin olive oil
1/2 cup finely chopped onion
5 cups reduced-sodium canned chicken broth
2 cups yellow cornmeal
1 cup half-and-half or milk, warmed
4 tablespoons grated Parmigiano-Reggiano cheese
1 teaspoon salt
1/2 pound mozzarella, coarsely shredded (about 2 cups)

Preheat the oven to 350 degrees F. Generously butter a shallow 2-quart baking dish.

Heat the butter or oil in a large, heavy saucepan. Add the onion and saute until tender, about 5 minutes.

Add 2 1/2 cups of the broth; heat until boiling.

Meanwhile, whisk the remaining 2 1/2 cups cold broth into the cornmeal, and stir to blend (this prevents lumps).

Slowly stir the cornmeal mixture into the boiling stock. Cook, stirring constantly, over medium-high heat until the mixture begins to boil. (Protect your hand from splattering cornmeal with a towel or pot holder.) Reduce the heat to medium-low and cook, stirring frequently, until the cornmeal is very thick, about 15 minutes.

Gradually stir in the half-and-half or milk; add 2 tablespoons of the Parmesan and the salt. Remove from the heat.

Spoon half of the polenta into the prepared pan. Sprinkle with half of the mozzarella and 1 tablespoon of the Parmesan. Spread with the remaining polenta and top with the remaining mozzarella and remaining 1 tablespoon Parmesan.

Bake until the edges brown and the cheeses are melted and bubbly, about 20 minutes. Let stand for 5 minutes before serving.

Source: Fresh and Fast by Marie Simmons