Sun Oven Baked Polenta Recipes

OVEN-BAKED POLENTA

Steps:

• In a shallow 2-quart baking dish, mix 4 cups water, polenta, butter, and salt. Bake in a 350° oven for 40 minutes. Stir polenta and continue baking until creamy to bite, about 10 minutes longer. Stir again and let stand at room temperature for 5 minutes to thicken.
• Nutritional analysis per cup.

SUN OVEN NO STIR POLENTA

Steps:

• Set Global Sun Oven out to preheat. Bring the water to boil in a dark, light-weight, lidded pot. Add the salt. Add the polenta in a very thin stream, keeping the water boiling and stirring with a whisk the entire time. When you have put in all the polenta, stir with a long-handled wooden spoon for 2 minutes; cover the pot and place in the Sun Oven until all the water has been absorbed, 1 1/2 to 2 hours. If serving immediately: Spray a large metal bowl with cooking spray. Turn the cooked polenta out of the pot and into the bowl. Let it sit for 10 t0 15 minutes, turn the bowl over onto a large round platter. It goes well with any stewed, braised, or roasted meat. If cooling for later use: Spray a 9-by 13-inch baking pan. Turn the cooked polenta out of the pot and into the pan. Let it cool at room temperature, and then turn the pan over onto cutting board. Wrap it tightly with plastic wrap and store in the refrigerator.

SUN OVEN BAKED POLENTA AND CHILI

Steps:

• Set Sun Oven out to preheat. Spray a baking dish with cooking set aside. Cut polenta into enough 1/2-inch thick slices to cover the bottom of the baking dish. Spread 1/2 of the chili over the polenta in the dish. Cover the chili with another layer of polenta slices and then another layer of chili. Finish with a layer of polenta slices. Cover the baking dish with tin foil and a dark tea towel. Bake in Sun Oven until heated through, 30 to 45 minutes. Remove the tea towel and the tin foil; sprinkle the cheese on top. Leave dish in the Sun Oven until the cheese melts, 3 to 5 minutes.

OVEN BAKED POLENTA WITH PARMESAN

Steps:

• Preheat oven to 450^F.
• Bring water to a boil and add 2 tsp salt.
• Bring water to a simmer.
• Gradually whisk in the cornmeal.
• Whisk smooth.
• Bring to a simmer, cover and place in the oven.
• Bake 1 1/2 hours, stirring every 15 minutes until thick and no longer gritty.
• Stir in the butter and the Parmesan cheese.
• Salt and pepper to taste.
• Serve with extra grated Parmesan cheese.

SUN OVEN BAKED POLENTA

Steps:

• The "sun oven no stir polenta" from my previous post turned out to be an extremely convenient food to have in the fridge. The other day when I was pressed for time I sliced it up and put together this quick vegetarian meal. You could use pretty much any combination of cheese and veggies, just layer them in an oiled baking dish and bake it in the GSO until the cheese has melted and the polenta begins to brown. On this particular day I used leftover mixed greens that had been sautéed in garlic and oil, gorgonzola and parmesan cheese, and, of course, polenta. If you don't have an oven bag handy you can seal the baking dish with foil and cover it with a tea towel.

OVEN-BAKED POLENTA

Steps:

• Butter a shallow 2 1/2- to 3-quart baking dish, and set aside. Place stock or water and salt into a large saucepan, and bring to simmer. Remove pan from heat.
• Heat oven to 350 degrees. Slowly pour polenta into stock, stirring rapidly with a wooden spoon. Place pan on medium heat. Slowly bring to a boil, stirring constantly in same direction. Boil 5 minutes, continuing to stir.
• Pour polenta into buttered dish, and cover with buttered foil. Bake for 1 hour. Remove foil and serve.