Polenta Gratin
Polenta whisked with chicken stock and baked until thickened is topped with cream and Parmesan and broiled until golden, a great dish that can be prepared ahead of time for guests.
Serves 4
Ingredients
- 1 cup polenta or grits
- 4 cups cold chicken stock
- Fine sea salt
- ⅓ cup heavy cream
- ⅓ cup grated parmesan, Swiss, mozzarella, or a combination
Method
- Preheat the oven to 350°F.
- In a 6- to 7-cup ovenproof gratin or shallow dish, whisk the polenta and chicken stock together until smooth. Taste and adjust the seasoning, adding salt–the amount of salt will depend on the salt in the stock. Cover with aluminum foil and bake until thickened, about 45 minutes. Remove from the oven.
- Set the broiler to high. Pour the cream over the surface of the polenta, then sprinkle with the parmesan. Broil until the top is golden, 3 to 5 minutes and serve immediately.
Notes
This is a great dish to make for guests because it can be prepared ahead of time. You can do the first 30 minutes of baking a day ahead and keep the gratin, covered, in the refrigerator until just before your guests are ready to eat. Then with the cream and cheese topping, bake again at 350˚F, until nicely browned and bubbly, another 30 minutes.
