Servings: three to four as a side dish.
Thanks to Ed Fleming, owner of The Polenta Company, for permission to adapt the recipe printed on bags of Golden Pheasant brand polenta. Use only water and no milk if you’re making polenta to use a few days from now—it will keep better this way. If you’re doubling the recipe, double the cooking time.
For soft polenta use 5 or 6 cups liquid; for firm polenta that can be cut out into shapes or sliced, use 3 to 3-1/2 cups liquid.
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Found this recipe while looking for an alternative to the stand-and-stir routine usually recommended for polenta. Having not been fond of the texture of grits, no matter how finely or coarsely ground, I am now a convert. The slow baking totally changes the result. The polenta was creamy (half milk, half water, one tablespoon butter) and the corn had taken on a pillowy texture. Who knew polenta could be so addictive? Served with a mushroom and tomato ragout. Thank you for posting this great recipe!
This is a genius recipe, and most importantly, I make polenta much more often because it's so easy. Make it for friends last night with a fresh tomato sauce, and I received rave reviews for how creamy and delicious the polenta was. I used 1 cup of milk and the rest water.
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