This recipe has the creamy, smooth texture of polenta with the earthy flavors of sauteed mushrooms. Begin by cooking polenta ...

Ah, polenta. It’s creamy and comforting, but so often misunderstood. Stand over the pot, stirring, for hours on end? No thank you. Enter this hands-off method for creamy oven polenta from Sheela ...

Tender polenta rounds are pan-fried till crispy and then topped with a creamy, ... Step 1: Heat Up The Oven. Preheat the oven to 400 F. Step 2: Grease A Baking Dish.

Polenta With Roasted Stone Fruit, Mascarpone, and Rosemary. Makes 4 servings. Cooking polenta in the oven is hands off — freeing you to prep a sweet and savory fruit topping.

While polenta is sometimes thought of as a winter staple, ... Set aside for 20 to 30 minutes so that the polenta can firm up. Preheat the oven to 325 degrees.

When using coarse-ground polenta, the cooking process shouldn’t be rushed; a batch will usually take between 30 to 40 minutes to cook, compared to about 5 minutes for instant polenta.

While the meatballs are in the oven, you can make the polenta. ... Top the polenta with the meatballs and top with more Parmesan cheese before baking everything again for another 40 minutes.

Cook in oven 1 hour, then turn up heat to 375 degrees and cook 10 minutes more. Sauce should be rich and sausages richly browned. Serve sausages on polenta, with an arugula salad, if you like.