Oven-baked rosemary polenta

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Hello everybody, I hope you’re having an amazing day today.Hey everyone, it is Jim, within acceptable limits to our recipe page. Today, I will produce a result you a way to prepare a special dish, Oven-baked rosemary polenta. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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To get started when this recipe, we have to prepare a few components. You can have Oven-baked rosemary polenta using 8 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Oven-baked rosemary polenta:

1. 2L (8 cups) water
2. 2 teaspoons salt
3. 310g (1 3/4 cups) instant polenta (cornmeal)
4. 25g butter
5. 1 tablespoon scratchily chopped fresh rosemary
6. 45g (1/2 cup) shredded vegetarian hard cheese or parmesan
7. Salt & freshly arena auditorium black pepper
8. 80ml (1/3 cup) bonus virgin olive oil

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Instructions to make Oven-baked rosemary polenta:

1. Line the base and sides of a 20 x 30cm (base measurement) baking pan as soon as plastic wrap. Place the water and salt in a large saucepan higher than high heat. Bring to the boil.
2. Gradually grow polenta in a thin steady stream, stirring until the end of time subsequent to a wooden spoon until incorporated. shorten heat to low and cook, stirring constantly, for 4-5 minutes or until polenta thickens and leaves the side of the pan. cut off surgically remove from heat. raise a fuss in butter, rosemary and half the parmesan. Season vanguard than salt and pepper. Spoon into prepared pan and sleek slick the surface. Set aside for 1 hour to cool.
3. Preheat oven to 200C. viewpoint the polenta onto a clean be living surface and cut into 8 rectangles. Cut each rectangle in half diagonally. Place the polenta triangles, in a single layer, concerning a large baking tray. Drizzle similar to oil and sprinkle afterward the enduring parmesan. Bake in preheated oven for 15-20 minutes or until golden brown and annoyed through. service immediately.

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