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Crispy Baked Polenta with Herbs

Makes 4 servings.


1 cup polenta
2 cups chicken or vegetable broth
2 cups water
Chopped fresh herbs such as sage, rosemary, chives, parsley
Salt and pepper to taste
3 Tbs. extra virgin olive oil


  1. Preheat the oven to 350 degrees.
  2. Generously oil a 9-inch Pyrex or other non-stick pie tin with olive oil.
  3. In a 2-quart saucepan, heat the water and broth to a simmer. Pour the polenta into the saucepan in a thin stream, whisking all the while. Stir continuously until polenta is smooth, thick, and bubbly.
  4. Stir in the herbs, and season with salt and pepper.
  5. Pour the polenta into the pie pan, and tap the pie pan firmly on the counter to achieve an even layer. Let the polenta cool for 5 minutes.
  6. Brush olive oil over the surface of the polenta, and bake until golden brown and crispy on the top and bottom.
  7. Remove the polenta from the pan and cut it into the desired shapes.


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