Years ago, during a class at the Culinary Institute of America at Greystone, I made a polenta recipe by Gary Danko that cooked–fuss-free–in the oven. I adopted it and have never looked back (or slaved over another pot of polenta). This one incorporates No Work Slow Roasted Tomatoes (which live in my freezer over the winter). Go for good-quality polenta instead of the instant variety; the texture and taste will be immeasurably better (and there’s no stirring for you anyway!).
- 3 cups water
- 3 cups vegetable OR chicken broth
- 2 tablespoons extra-virgin olive oil
- 1 cup finely chopped onion
- 1-1/2 cups polenta
- Sea salt
- 1 cup No Work Slow Roasted Tomatoes, chopped
Preheat oven to 350 F.
Combine water and broth in a saucepan, and bring to a boil.
Heat olive oil in a medium pot over medium heat and saute onion for 5-7 minutes, until translucent and just starting to color. Add polenta and stir to coat the grains.
Pour in liquid and whisk constantly until the polenta comes together, about 30 seconds. Stir in a generous pinch of salt and the tomatoes, and whisk to mix.
Transfer to the oven and bake for 40 minutes, or until all liquid is absorbed. Serve immediately as soft polenta, or pour into an oiled pan and let cool for firm polenta.