Baked Polenta

My new year's resolution is to play with my food more often. I need to add more variety and learn to make additional foods a part of my routine. Polenta/Corn Meal is one of the ingredients I wish to integrate into my diet more.

I used Bob's Red Mill Gluten Free Polenta/Corn Grits as the base of my dishes...both in harmony with one another. Look for my next rendition of this recipe to be a compilation of the two...I will integrate the sauce into the polenta layers to create a more traditional lasagna conversion.

Ingredients:

• 2 Cups of Gluten Free Polenta/Corn Grits
• 6 Cups of Water
• Cheese (2 cups - I used grated Low-Fat Italian Blend)
• Gluten Free Marinara Sauce
• Ground meat (about 1/2 pound)
• 1/2 Onion - diced
• 2-4 Garlic cloves- minced

OPTIONS: Muffin liners, aluminum foil, and oil

Instructions:

1. Bring the water to a boil in a soup pot
2. Add the polenta, reduce heat, and cover 
3. Stir the polenta from time-to-time to ensure even cooking and make sure it does not stick to the pot
4. When water is absorbed, place muffin liners in a muffin pan and add two tablespoons of polenta. Layer a pinch of grated cheese on top of the polenta and top with two tablespoons of polenta
5. Preheat oven to 350 degrees and bake at for 20 minutes
6. Cover with foil of you wish a soft texture...leave exposed if you wish a slightly stiff exterior to form on top 
7. Serve alone as a side dish or top with gluten free marinara sauce (or sauce of choice) and a vegetable or salad