Photo: Glenn Koenig / Los Angeles Times
Russ Parsons is the food editor at The Los Angeles Times. He likes to make polenta in the oven. Traditionally, polenta is made by stirring frequently over a stovetop. Instead, Russ bakes his polenta. His favorite variety of polenta is Golden Pheasant.
Perfect Baked Polenta
8 cups water
1 tsp salt=
2 cups polenta=
2 to 3 Tablespoons butter
1/4 cup grated Parmigiano-Reggiano
1. Heat oven to 350 degrees. In a 3- to 4-quart oven-proof pot, combine the water, salt, polenta and butter. Bake, uncovered, for 1 hour and 20 minutes. Stir polenta and bake for 10 more minutes. Remove the pot from the oven and stir in the grated cheese. Set aside 5 minutes to rest before serving.
2. To serve, spoon the polenta into each of 6 warmed shallow pasta bowls. Serve immediately.