Fluffy Baked Polenta with Red Sauce
Why This Recipe Works
For the perfect texture, we had to figure out a liquid in which to cook the polenta. Cooking the polenta in half-and-half gave us inconsistent results. Some batches were gloppy, while others turned out bricks. Ditching the half-and-half for water gave us not only better flavor but also an airy texture—the fat in the dairy had been weighing it down. The switch also showcased the corn’s sweetness and the Pecorino Romano’s nuttiness. Using a two-step cooking process, first on the stove and then in the oven, simplified matters. When reheated and topped with a sweet yet savory tomato sauce, our fluffy polenta is substantial enough to serve as an entrée.