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Suzy Homemaker's Cheesy Baked Polenta

28/7/2019

3 Comments

 
I posted a picture of this one on my instagram, thinking that people would appreciate it for the good, honest food that it is... I wasn't prepared for all the recipe requests! This one is so easy to make that I feel like a bit of a fraud even sharing the recipe. This is a great meal to have up your sleeve, because it makes a great breakfast (with poachies, avo and spinach), lunch (with tuna and salad, or dinner (with lamb shanks or bangers and greens). 
Picture
Ingredients:
  • Olive oil, to grease the tray
  • 1.5L boiled water
  • 2 chicken stock cubes (I used Knorr brand)
  • 1 1/4 cups polenta
  • 1/2 cup grated parmesan
  • 20g butter
  • 1/3 cup finely grated parmesan, to sprinkle on top 
  • 1/3 cup finely grated cheddar, to sprinkle on top ​
  • Depending on what you want to do with this (make wedges, etc.), you might want extra parmesan, rosemary and breadcrumbs. 

Method:
  • Boil the kettle with 1.5L of water
  • Brush a 16 x 26cm pan or glass dish with oil
  • Place the boiling water and stock cubes in a large saucepan over medium-high heat. Bring to the boil
  • Pour the polenta into the stock, whisking as you pour
  • Boil until the mixture is thick and the polenta is gooey
  • Remove from heat and stir in the parmesan and butter.
  • Pour the mixture into the prepared dish. Allow to cool (you can put it in the fridge to expedite the process, or let it cool overnight). 
  • Preheat oven to 200°C. Bake for 15 minutes or until the polenta has started to go golden and puff up like little clouds of cheesy goodness. 
  • Serve however you wish. It's also great cut into wedges and cold in a lunchbox, or cut into wedges, coated in extra parmesan, rosemary and breadcrumbs and fried or baked to make polenta chips. 

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3 Comments
Kenzo
29/7/2019 10:16:33 pm

Could you do it without the cheese? Would you need to substitute anything else in?

Reply
Allira
17/8/2019 07:34:18 am

Absolutely! You can just do baked polenta. You’ll want to keep the stock in it, and you could experiment with different herbs but as long as what you’re serving it with has some good flavours (whether it’s meat or a big salad with sun-dried tomatoes and artichokes etc), the plane polenta will still be a great accompaniment.

Reply
Lucie
4/8/2019 11:28:05 pm

I'm going to try this and add some chilli too. Any tips?

Reply



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    Categories

    All
    Baking
    Breakfasts
    Dinner And Entertaining
    No Bake Desserts
    No-bake Desserts

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    • Online & 1:1 Coaching >
      • 1:1 Movement & Mobility Coaching
      • Online nutrition & lifestyle coaching
    • 1:1 In-person training
    • Consultations - Health Clubs, Member's Clubs and Hotels
  • Blogs
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  • Who are we?
    • About us
    • What We Believe!
  • Contact us
    • Privacy Policy
  • Partners
  • Premium Lifestyle & Nutrition Coaching