6 cups water
2 cups polenta or coarsely ground cornmeal
Half cup grated parmesan
1 teaspoon salt
Half teaspoon dried rosemary, or a sprig of fresh rosemary if you've got it
Handful of pine nuts
2 cloves of garlic, sliced
3 tablespoons olive oil, plus more for drizzling on top
Preheat oven to 350 °F. Oil a two-quart casserole. In a large saucepan, bring water, salt, rosemary, and olive oil to a boil over high heat. Stir in the polenta and keep stirring. Lower heat when the mixture starts to thicken. Add half the grated cheese and half the pine nuts. Keep stirring for ten minutes or so.
Pour the polenta into the casserole. Top with the remaining cheese and pine nuts. Apply sliced garlic liberally and then drizzle olive oil over it all. Bake, uncovered, for thirty minutes. Serve with a nice marinara, more parmesan and black pepper or just eat it as is because it's pretty good plain too.
It would probably come out well if made with vegetable stock or some kind of broth instead of water, but I haven't tried that yet.
186 words | October 23, 2004 06:36 PM | Kitchen