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Polenta with Roasted Tomatoes and Gorgonzola
Cooking polenta in the even heat of the oven instead of on the stovetop means virtually no stirring. And while the polenta cooks gently on the lower rack, cherry (or grape) tomatoes and shallots roast on the upper rack, their textures softening and flavors becoming sweet and concentrated. Crumbled Gorgonzola cheese adds saltiness and pungency that contrast the sweetness of the roasted vegetables as well as rich creaminess.
4
Servings
1½ hours
15 minutes active
Ingredients
-
1
cup coarse stoneground yellow cornmeal
-
Kosher salt and ground black pepper
Directions
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01Heat the oven to 375°F with racks in the upper- and lower-middle positions. In a small Dutch oven or medium oven-safe saucepan (about 3-quart capacity), whisk together the cornmeal, 1½ teaspoons salt and 5½ cups water. Bring to a gentle simmer over medium-high, stirring often, then place uncovered in the oven on the lower rack and cook for 1 hour.
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February 14, 2024
The grind will make a difference
Jeff B., I think your grind may have been too coarse. You can make stovetop polenta with Bob's Red Mill Coarse-ground Cornmeal, but it will take much longer and require more liquid and lots of stirring. The Bob's Red Mill products that will work best for this recipe are the Organic Yellow Corn Polenta and the Gluten Free Corn Grits (Aka Polenta). I cook a lot of grits/cornmeal/polenta and have learned the hard way more than once. :) Hope you get to try it again - it worked really well for me.
February 19, 2024
Perfect Polenta
I never made polenta in the oven before, and it came out perfectly! This will be my go-to way to cook it. I love the ease of this recipe and it was very flavorful.
December 9, 2023
Tasty Dinner
I am a total fan of polenta and will make almost any recipe that includes it. Maybe stems from my love of grits. This recipe was very good and would make it again. I gave it 4 stars only because I like to save the 5 rating for the very top recipes instead of giving it to all good recipes. Only preparation difference was that I didn't have any shallots and used a medium size yellow onion.
January 3, 2024
A total fail for me
I used Bob's Red Mill coarse grind cornmeal. I followed the instructions and at the one-hour mark, when I went to add the butter, I saw that the polenta was sticking to the sides and the bottom of the pan. I whisked it until smooth, put in the butter and placed it back in the oven. I checked after 15 minutes and it was still too watery. Same thing after another 15 minutes, except this time there was a skin on the surface of the polenta, which was incorporated into the polenta when I whisked it. I left it in another 15 minutes, took it out again and found it had formed a skin again. So, I whisked it smooth again and put it back for another 15 minutes. At that point, I took it out, btw it was pale yellow, not the color in the instagram video, whisked it again and tasted it. The grains were still chewy, even though there wasn't much polenta remaining in the pot. I couldn't wait any longer to eat. I'm going downstairs to eat it, but I had to leave a review now. As per my title, a total failure for me.
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