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Paula Wolfert

Oven Polenta in a Clay Pot

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

Here’s a great way to produce perfect polenta without a lot of work, using a well-greased earthenware cazuela. The method described in the recipe coaxes extra flavor from the coarse cornmeal by allowing it to toast as it cooks, resulting in soft, tender polenta with a lovely glossy sheen.

Ingredients

  • 2 cups medium- or coarse-ground organic stone-ground cornmeal
  • 2 tablespoons unsalted butter or extra virgin olive oil

Method

  1. Preheat the oven to 350°F. In the cazuela, stir together the cornmeal, 8 to 10 cups cool water, the butter, and the salt. Bake, uncovered, for 1 hour and 20 minutes.

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