I love polenta! I have had it in Italian restaurants and it is just so tasty. When I walk past it in the store I am always tempted to buy it, but then when I get it home I’m never sure how to cook it. I previously posted a recipe for Polenta with Marinara that’s pretty good, but you really have to watch it to make sure it doesn’t burn.
Last Monday, I came up with a recipe for Polenta with Parmesan cheese that is very easy, and I like it much better than the marinara recipe. My husband loved it, too! There were no leftovers. Actually, there were leftovers of the pork chops I made with it, but not a crumb of the polenta was left.
The key to really good polenta is getting it to be crispy on the outside, which is why I tried pan frying it for the marinara recipe. But with this new recipe I discovered that the crispiness can be acheived by baking.
Polenta with Parmesan
1 package sun-dried tomato polenta
1 tbsp olive oil
½ cup shredded parmesan cheese
Preheat oven to 375°. Slice polenta into ¼ to ½ inch thick slices. Pour olive oil into the bottom of a 13″ x 9″ baking dish and spread it around. Put each slice of polenta into the baking dish and then turn it over to coat with olive oil. Repeat until all of the polenta slices are coated. Arrange polenta slices as shown in the picture.