| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons olive oil, plus more for the pan
- 2 teaspoons kosher salt
- 1 pound quick-cooking polenta
- 1 1/2 cups freshly grated Parmesan
Instructions
- Add 8 cups water, the oil and salt to a large saucepan over medium-high heat and bring to a boil.
- Slowly stream in the polenta while whisking constantly. Reduce the heat to low and cook until the polenta is thickened and smooth, about 3 minutes.
- Meanwhile, place a large, heavy-bottomed pan over medium heat. Drizzle with olive oil and evenly coat the bottom of the pan. Sprinkle 1 cup of the Parmesan evenly over the bottom of the pan and allow to toast until golden brown and nutty, about 2 minutes. Remove from the heat.
- Pour the polenta over the Parmesan crust and smooth the surface. Sprinkle with the remaining 1/2 cup Parmesan. Set at room temperature until firm, 20 to 30 minutes. (At this point, the polenta can be refrigerated up to overnight.)
- When ready to serve, place the pan back over medium heat to warm the cheese. Place a large plate or serving platter over the surface and invert the polenta onto the plate. Serve topped with your favorite sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 758 |
| Total Fat | 29 g |
| Saturated Fat | 10 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 28 g |
| Cholesterol | 38 mg |
| Sodium | 666 mg |
Reviews
I made this with Michael Symon’s Beef Bolognese, for my wife and several friends. It was a smashing hit. First time I have ever made Polenta or any type of Bolognese.
Thank you Food Network and Michael Symon for bringing such delicious recipes to life.
Dave in Tucson
I cut the recipe in half for two of us and still had enough for next day. Plus I use half water half milk. Otherwise, we very much liked this better than the traditional polenta I make! I made it for the Food Network recipe Chicken Parm Rollatini which is very awesome also!
I made this with the shrimp bolognese. So good. I halved the recipe and made in cast iron skillet. Should have allowed parm to crisp more but texture turned out firm yet creamy. I added some cracked pepper to it as well. This seems fancy but easy!
Where are the recipes for the toppings?
Shrimp, mushroom, & tomato Bolognese sauces??????? for topping the polenta.
FN: Where are the recipes for the toppings Michael put on this polenta?