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Homemade Pan-seared Polenta

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 8
  • 30 min
  • 150 min
  • $
Gatheredtable
adapted fromBon Appétit

Ingredients

  • 5 tablespoons (or more) extra virgin olive oil, divided
  • salt and pepper
  • 2 cups polenta (coarse cornmeal)

Directions

Prep: 1. Preheat oven to 350. 2. Place 15x10x2-inch glass baking dish on rimmed baking sheet. 3. Bring 8 cups of water with 3 tablespoons olive oil and 2 teaspoons salt to a boil. 4. Gradually whisk in polenta. Turn down heat to a gentle simmer and stir polenta for 5 minutes. Season with salt and pepper. 5. Pour polenta mixture into baking dish and bake for approximately 1 hour and 20 minutes or until polenta is very thick. 6. Cool polenta to room temperature, 1-2 hours (polenta will become firm). DO AHEAD: Can be made 2 days ahead. Cover with plastic wrap; chill. Make: 1. Preheat oven to 325. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. 2. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. 3. Working in batches, add polenta squares. 4. Sauté until crisp and beginning to color, about 4-5 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed. 5. Divide polenta among plates.

Goes great with these recipes

Stuffed Portobello Mushrooms with Summer Vegetables
Lentil Mushroom Walnut Balls
Swedish Meatballs
Pan-seared Tilapia with Lemon Dill Sauce
Warm Chicken and Spinach Salad
Seared Salmon

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