Oven-Roasted Polenta

Thanks to Ed Fleming, owner of The Polenta Company, for permission to adapt the recipe printed on bags of Golden Pheasant brand polenta. Use only water and no milk if you're making polenta to use a few days from now--it will keep better this way. If you're doubling the recipe, double the cooking time.

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Yield: Serves three to four as a side dish
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    1   cup 
    medium-coarse or coarse cornmeal, preferably organic stone-ground
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    3 - 6   cups 
    water (or half water, half milk), depending on the desired consistency
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    1   tablespoon 
    butter or olive oil
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    1   teaspoon 
    salt; more to taste

Heat the oven to 350 degrees F. Grease a 3-qt. nonstick ovenproof skillet; pour in the cornmeal, water, milk (if using), butter, and salt and stir with a fork until blended. The mixture will separate and take more than half the cooking time to come together. Bake uncovered for 40 minutes. Stir the polenta, taste, add salt if needed, and bake for another 10 minutes. Remove from the oven and let the polenta rest in the pan for 5 minutes before pouring it into a buttered bowl to scoop out and serve or onto a wooden board or pizza peel to slice into wedges.
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