Day 59 Oven Baked Polenta
2 Cups Dry Polenta (corn grits)
2 Teaspoons Sea Salt
1/4 Nutritional Yeast
6 - 12 Cloves Garlic, minced
1. Preheat oven to 350 F. Put the water in a large oven proof Dutch Oven and bring it to a boil over high heat. Whisk in the polenta and salt. Cover the pot and put it in the oven.
|After 30 minutes of baking|
2. Bake for about 30 minutes until it has thickened some. Stir in the nutritional yeast and garlic. Continue baking for another 20 minutes, or until the mixture is thick and creamy.
|After adding garlic and nutritional yeast and baking for 20 more minutes|
3. Pour into oiled dishes of whatever shape you want and let it harden in the refrigerator. When firm, you can slice it. It will keep for about 1 week in the refrigerator. I separated the polenta into two dishes. After hardening, I wrapped the loaf shaped polenta in foil and froze.
Goes well with Sauteed Vegetables.
Soundtrack Rolling Stones - Beggars Banquet