One of the hassles of preparing polenta is having to constantly stand over the stove and stir the pot until you get the desired consistency. This recipe, thanks to our friend Mary Jo, is baked in the oven and comes out perfect every time!
Easy, Foolproof Polenta
Servings 6
Calories 182kcal
Ingredients
- 1 cup polenta
- 4 cups chicken broth
- 1/6 cup cream
- 1/2 cup parmesan cheese or blue cheese
Instructions
- Preheat oven to 350°.
- Mix polenta and broth in a 9 x 9 baking pan.
- Bake for 40 minutes, stir, then bake for an additional 10 minutes.
- Remove from oven and stir in cream and cheese.
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This Italian “cream” dessert is only 170 calories per serving. It is also easy to make and can be done the night before.
Panna Cotta Dessert
Servings 8
Equipment
- 8 Ramakins
Ingredients
- 6 cups strawberries hulled and halved
- 2 cups blueberries
- 1/2 cup sugar
- 2 1/4 cups 1% milk
- 3/4 cup whipping cream not heavy whipping cream
- 1 1/2 envelopes unflavored gelatin
- 1 tsp vanilla extract
Instructions
- Puree 3 cups of strawberries in a food processor. In batches, put puree in a strainer and push through as much juice as possible. Save juice and discard seeds.
- Whisk together the sugar, milk, and cream in a medium sauce pan. Sprinkle the gelatin over the mixture and let sit for about 10 minutes.
- Turn heat on very low and whisk mixture just until gelatin dissolves, about 10 minutes. Do not boil mixture.
- Remove from heat and stir in strawberry juice and vanilla.
- Divide mixture among the 8 ramekins and refrigerate over night or at least 6 hours.
- In a separate bowl, mix together the remaining 3 cups of strawberries and the blueberries. You can add a little honey, if desired.
- Remove ramekins from refrigerator and put in a "bath" of hot water (about 1 inch) for 20 seconds which will help loosen the panna cotta. Turn upside down on a plate and surround with the strawberries and blueberries.