{"id":803,"date":"2022-04-06T18:31:05","date_gmt":"2022-04-06T18:31:05","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/baked-polenta-a-rich-winter-dish\/"},"modified":"2022-04-06T18:31:05","modified_gmt":"2022-04-06T18:31:05","slug":"baked-polenta-a-rich-winter-dish","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/baked-polenta-a-rich-winter-dish\/","title":{"rendered":"Baked polenta, a rich winter dish"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<h1 class=\"elementor-heading-title elementor-size-default\">Baked polenta, a rich winter dish<\/h1>\n<p><\/p>\n<div class=\"elementor-widget-container\">\n<p>Polenta is one of the traditional dishes of Northern Italy, typical of the winter period.  Baked polenta is one of the variants of the classic polenta consumed with cheese fondues, or paired with meat main courses.  This version was born as a recovery of leftover polenta.  And in fact, when not all the polenta is consumed, leaving it in the fridge in a container it will take on a compact shape, allowing us to prepare other dishes.  In fact, we can cut it into thin slices and fry it in hot oil, to have crunchy polenta chips.  We can grill it, or pass it in the oven accompanying it with cheeses.  The procedure is simple, and thanks to the instant polenta packages we are able to shorten cooking times.  Polenta is in fact prepared by combining corn flour with water, the proportions of which depend on the grain of the flour.  A coarse-grained raw flour, ideal for making polenta, generally absorbs more water.<\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>10 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  00 flour: 500 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  sunflower oil: 50 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  milk: 250 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  fresh brewer&#8217;s yeast: 15 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  granulated sugar: 65 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  nutella: to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>3 hours<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>18 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>3 hours, 18 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>410 kcal \/ 100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n<section class=\"envireit-recipes-instructions\">\n<div class=\"envireit-recipe-instructions\">\n<h2>Preparation<\/h2>\n<div class=\"step step-1\"><span class=\"stepcount\">1<\/span><\/p>\n<p>Prepare the polenta following the instructions on the package, remembering to salt it.  You can also decide to use some leftover polenta the day before.  Once cooked, spread it on the bottom of a pan suitable for cooking in the oven.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Baked-polenta-a-rich-winter-dish.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Baked-polenta-a-rich-winter-dish.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-2\"><span class=\"stepcount\">2<\/span><\/p>\n<p>Meanwhile, put a drizzle of oil with the garlic clove in a pan.  Add the mushrooms and cook them, finally adding salt.  Add the chopped parsley and remove the garlic.<\/p>\n<\/div>\n<div class=\"step step-3\"><span class=\"stepcount\">3<\/span><\/p>\n<p>Pour the mushrooms on the polenta, complete with the b\u00e9chamel and grated cheese and bake at 200 \u00b0 C in grill mode for 10-15 minutes.<br \/>\nServe hot.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649269865_698_Baked-polenta-a-rich-winter-dish.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649269865_698_Baked-polenta-a-rich-winter-dish.jpg\" alt=\"\">\n<\/picture><\/div>\n<\/div>\n<\/section><\/div>\n<p><\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>10 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  00 flour: 500 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  sunflower oil: 50 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  milk: 250 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  fresh brewer&#8217;s yeast: 15 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  granulated sugar: 65 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  nutella: to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>3 hours<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>18 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>3 hours, 18 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>410 kcal \/ 100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"<p>Baked polenta, a rich winter dish Polenta is one of the traditional dishes of Northern Italy, typical of the winter period. Baked polenta is one of the variants of the classic polenta consumed with cheese fondues, or paired with meat main courses. This version was born as a recovery of leftover polenta. And in fact, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":804,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[118],"tags":[124,109,108,91,90],"class_list":["post-803","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","tag-baked","tag-first-courses","tag-italian-first-courses","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Baked polenta, a rich winter dish - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/baked-polenta-a-rich-winter-dish\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baked polenta, a rich winter dish - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Baked polenta, a rich winter dish Polenta is one of the traditional dishes of Northern Italy, typical of the winter period. Baked polenta is one of the variants of the classic polenta consumed with cheese fondues, or paired with meat main courses. This version was born as a recovery of leftover polenta. 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