Admittedly, I have too many cookbooks, but in my defense I do use them all. My cookbooks allow me to journey the world through food. Paula Wolfert is one of my most revered cookbook authors. She is an amazing researcher and loves the food that I also enjoy cooking. Mediterranean Grains & Greens has a plethora of healthy, delicious recipes.
This recipe is adapted from The Slow Mediterranean Kitchen. I know I am probably offending Italian cooks all the world over by using milk and broth in my polenta, but I find it so bland that I much prefer it this way. This is a great accompaniment to Reconstructed Ratatouille. Remember, cornmeal is the grain, polenta the dish. This recipe is easily doubled.
For Soft Polenta to serve 6
2 ½ cups milk
2 ½ cups vegetable or chicken broth
1 cup coarse grind cornmeal (labeled for Polenta)
2 Tbsp. Butter
2 Tbsp olive oil
2 tsp salt
freshly ground black pepper, to taste
1. Preheat the oven to 350°F. Generously grease a 12 inch cazuela or oven-proof casserole dish with butter.
2. Add all ingredients to the casserole and stir with a fork to blend. Bake uncovered for 1 hour and 30 minutes.
3. Remove from oven and stir and season to taste with more salt and pepper. For a firmer polenta, cook an additional 10 minutes. Remove from oven and let sit for 5 minutes before serving.