The coarsely ground corn known as polenta is a time-honored, traditional food in northern Italy. It cooks up creamy and indulgent as a porridge, or sets smooth and firm as a sliceable loaf. It’s also a good source of fiber and nutrients. But how do you make it more fun and tempting? This easy recipe is the answer! Fill ramekins with polenta, Parmesan cheese and mushrooms for individual mini casseroles and bake them to golden-brown perfection. It’s sure to become a staple in your home, too.
Mini Polenta Casseroles
Preheat oven to 400 degrees F.
In medium saucepan, cook polenta according to package directions.
Remove from heat and stir in Parmesan cheese, sliced mushrooms, salt and pepper.
Lightly spray ramekins with oil, then add polenta mixture, filling 1/2 -2/3 way.
Place ramekins on baking sheet. Bake for 30 minutes or until tops are golden brown.