Polenta

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

Servings: 6

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.