Totally Local Baked Polenta

Board President Lisa brought this to our latest meeting and everyone left with a new favorite way to prepare polenta. Thanks for sharing the recipe, Lisa!



Totally Local Baked Polenta
Author: Lisa
Polenta baked with cheese to make something between cornbread and classic polenta
  • 6 cups water
  • 1 teaspoon salt
  • 2 cups Early Morning Harvest polenta
  • 2 eggs
  • Half package of Frisian Farms Gouda cheese curds, roughly cut
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper
  1. Preheat oven to 350F. Lightly oil a 9×12/13 pan.
  2. Bring water to boil, add 1 teaspoon salt, and slowly add 2 cups of polenta and stir well. If after 15 minutes it is still runny, add a little more polenta, mixture should be creamy.
  3. Stir in beaten eggs, Gouda cheese curds, and red pepper/pepper.
  4. Pour all into pan and bake for 30-40 minutes. Enjoy!

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