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Ingredients
| onions: 1 |
| water: 4 cups |
| dried rosemary: 1/2 tsp |
| dried thyme (leaves): 1/2 tsp |
| salt: 1/2 tsp |
| cornmeal: 1 cup |
| olive oil: 1 tsp |
| parmesan cheese (grated): 1/4 cup (freshly grated) |
Herb-Baked Polenta With Parmesan
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
- Cover and simmer onion and 1/4 cup water for 5 minutes or until tender. Add remaining water along with herbs and salt. Bring to a boil.
- Gradually add cornmeal stirring constantly. Continue to stir cooking until thick. (about 15 to 20 minutes).
- Spray nonstick coating on a baking sheet. Spread polenta evenly about 3/4 inch thick. Let cool or refrigerate for up to 24 hours.
- Preheat oven to 375. Drizzle oil over polenta and brush to cover. Sprinkle with the cheese. If you want crisp edges, cut into squares or triangles and separate slightly.
- Bake for 12 to 15 minutes until hot and crispy. Serve hot.