The oven does all the work in this easy polenta recipe: instead of whisking by hand, the grains bake up into a fluffy casserole with all the richness of the traditional Italian dish.
|1 cup walnuts, roughly chopped||1 tsp kosher salt|
|2 cups fresh or frozen broccoli florets||4 cups milk|
|1 cup polenta||1 cup shredded Swiss or Gruyere cheese|
Preheat the oven to 400.
Spread the walnuts evenly on a baking sheet and toast in the oven for 5 minutes, just until the scent of roasting nuts fills the air.
Transfer the walnuts to a 9-inch square baking dish and add the broccoli florets. Sprinkle the polenta and salt evenly over the veggies and nuts, then pour the milk into the dish. Stir gently to combine.
Cover with foil and bake for 45 minutes to 1 hour, stirring every 15 minutes, until the polenta has absorbed all the liquid and the casserole is bubbling.
During the last 10 minutes of baking, uncover and sprinkle the shredded cheese evenly across the top of the casserole. Return to the oven and bake until melted.
Cool for 10 minutes before serving.
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