Creamy Baked Parmesan Polenta

Creamy Baked Parmesan Polenta
David Meredith
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preparation
15
minutes
cooking
75
minutes
Serves 8

Ingredients

4
tablespoons
unsalted butter, plus more for the baking dish
kosher salt
1
cup
polenta (not instant or quick-cooking)
3
large eggs
1 1/4
cups
grated Parmesan (about 5 ounces)

Directions

  1. Heat oven to 350° F. Butter a 9-by-13-inch or another shallow 3-quart baking dish. In a large saucepan, bring 6 cups of water and 2 teaspoons salt to a boil. Gradually whisk in the polenta. Cook over medium heat, whisking often, until the polenta is very thick, 10 to 15 minutes.
  2. Remove from heat and whisk in the butter, eggs, and 1 cup of the Parmesan. Transfer to the prepared baking dish and sprinkle with the remaining ¼ cup of Parmesan. Bake until the top is set and golden, 30 to 35 minutes. Let cool for 10 minutes. Serve in the baking dish.

 

Dawn Perry
January 2013

Nutritional Information

  • Per Serving
  • Calories 225
  • Fat 14 g
  • Sat Fat 7 g
  • Cholesterol 109 mg
  • Sodium 820 mg
  • Protein 11 g
  • Carbohydrate 14 g
  • Sugar 0 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 262 mg
What does this mean? See Nutrition 101.

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