Oven-Baked Polenta with Slow-Roasted Tomatoes
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, boiling
3 cups vegetable or chicken broth
2 tablespoons extra virgin olive oil
1 cup onion, finely chopped
1-1/2 cup polenta
sea salt
1 cup…
