Make Ahead

Creamy Italian Oven Polenta

Prep Time: 20 Minutes Start to Finish: 1 Hour 35 Minutes 14 servings

• 2 cans (14¾ oz each) cream-style corn
• 1¼ cups reduced-sodium chicken broth
• 1 cup whipping cream
• 1 cup milk
• ¼ cup butter, melted
• 1 teaspoon pepper
• ¾ teaspoon salt
• ½ teaspoon garlic powder
• 1 cup cornmeal
• ⅓ cup chopped fresh basil leaves, if desired
• ¼ cup roasted red bell peppers (from a jar), drained, chopped
• ½ cup shredded Parmesan cheese (2 oz)
• Fresh basil leaves, if desired

1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray.

2 In large bowl, stir together corn, broth, whipping cream, milk, butter, pepper, salt and garlic powder with whisk. Slowly stir in cornmeal until no lumps remain. Stir in basil. Pour into baking dish.

3 Bake uncovered 40 minutes. Stir well; bake 10 minutes longer. Stir again; top with roasted peppers and cheese. Bake an additional 10 to 15 minutes or until mixture is bubbly and the consistency of thick oatmeal.

4 Let stand 10 minutes before serving. Garnish with additional fresh basil.

1 Serving: Calories 200; Total Fat 10g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 30mg; Sodium 450mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 2 Fat Carbohydrate Choices: 1½

Make-Ahead Magic The polenta can be assembled up to a day ahead, covered and refrigerated. When ready to serve, uncover and bake as directed.

Festive Touch Since the polenta has a pudding-like consistency, it’s pretty to serve in individual ramekins or custard cups. After baking, spoon into cups. Garnish with additional basil, roasted red pepper or Parmesan cheese.