Hello everyone,
Do you like polenta? Yes! Are you ready to stir for one hour? Nooooo…I have your back! Here is an amazing no-stir polenta recipe using an Italian concept of al forno, or oven baked. Let’s put our oven to use while we sit back and let all the action happen hands-off! The stovetop cannot claim that!
What else can I say? Before finding this simple yet effective recipe my answer to homemade polenta was a definitive “No” because I did not have enough (not even time) but patience to stir for one hour. I also do not approve those quick “within minutes“ processed versions of polenta, oatmeal etc. We are trying to eat healthy hear right? Here you go!
Bon Appétit magazine has provided me with the recipe, which I am so grateful for so I am rushing to share it with you, my friends!
On these rainy days I am after some hearty comfort food, so how about shrimp and grits creole style? Did I get your mouth watering? If yes jump to the recipe below that will teach you how to make New Orleans shrimp stew within the minutes so our creamy, silky polenta can absorb all those creole flavors and shine!
After eating this incredible meal, you will become a pinch happier, I promise!
Bon Appétit!
No-stir polenta
Ingredients
- 1 cup polenta
- 4 1/2 cup water
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp vegetable butter
Instructions
- Prepare your ingredients. Preheat oven to 325F
- Bring 4 1/2 cup water to a simmer in a large ovenproof saucepan over medium-high heat on the stove top. Add butter and a generous pinch of salt and whisk to melt butter.
- Gradually add polenta whisking constantly.
- Return mixture to a boil, cover pot and transfer to a lower rack of the oven. Bake 25-30 min at 325F (165C). Bon Appétit!
- Bon Appétit!
