Baked Mamaliga Baked Polenta Recipes

Steps:

• Preheat oven to 350 degrees F.
• Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
• In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
• Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

Steps:

• Place the cornmeal in a bowl and stir in 2 cups cold water. Mash any lumps with the side of a wooden spoon.
• In a large heavy saucepan, bring 4 cups water and salt to a boil.
• Gradually add the cornmeal, stirring constantly with a wooden spoon.
• Simmer for 10 minutes, stirring constantly until it becomes thick and hard to stir.
• Remove from heat.
• Dip the spoon in cold water, and push the cornmeal to the center of the pot. Put back over low heat for a minute or two (don't stir!) to release steam and loosen the mixture from the bottom of the pan.
• Turn the mamaliga onto a board.
• Smooth the surface with a wet metal spatula, spreading the mixture to form a rectangle about 1-2 inches thick.
• The traditional Romanian way to cup this into squares is with a taut string held between your thumbs and index finger. Slip it under the mamaliga and raise it quickly upward.
• The plain mamaliga can be served plain as is (great with stew), or top it with feta cheese. It can also be refrigerated for a day or 2, or frozen.

Steps:

• Cut cold mamaliga into strips 1/2 to 1 inch thick.
• In a casserole or gratin dish, layer the ingredients, starting with the mamaliga and ending with a layer of cheese and butter.
• Bake for 30minutes in a 375degF preheated oven, until the cheese melts and the mamaliga is very hot throughout. Serve immediately.