Ingredients

8 cups water (cold)
1 tsp. salt
2 cups polenta
2 to 3 tbsp. butter
1/4 cup grated Parmigiano-Reggiano

The making of...
1. Heat oven to 350 degrees.
2. In a 3 to 4-quart oven-proof pot, combine the water, salt, polenta, and butter.
3. Bake, uncovered, for 1 hour and 20 min. Stir polenta and bake for 10 more min.
4. Remove pot from oven and stir in the grated cheese.
5. Set aside 5 min. to rest before serving.
6. To serve, spoon into 6 warmed shallow pasta bowls.

Serve immediately with your favourite ragu/sugo/sauce.

My preference is to add a tad of garlic salt and much more parmigiano cheese. Next time I will try other ingredients such as mushrooms or finely minced red pepper.

Here is a link to Russ Parsons recipes. And make sure you look at his wild mushroom sauce. It looks amazing. Next on my list :)

Final word: Google baked polenta. It's amazing how many recipes are out there. I look forward to trying a number of them. If you try any, leave me a message on by Blog :)

Compliments to Chef Aline!