Easy Baked Polenta with Cherry Tomato Topping
Appears in Cook's Country October/November 2012
We wanted to skip the endless stirring and simply pop some polenta in the oven and still have it.
WHY THIS RECIPE WORKS
Creamy polenta—basically a porridge of cornmeal and water—is a comforting Italian side dish, but cooking it on the stovetop means up to a half-hour of nonstop stirring. Using the same ratio of cornmeal to water (1:4) and the right kind of p...