Early Morning Harvest – Oven Polenta Recipe

oven polenta iowa organicOVEN POLENTA

1 Tbsp. olive oil
1 1/2 cups coarse cornmeal
1 tsp. salt
5 1/2 cups hot water
1/2 cup shredded mozzarella

Preheat oven to 350 degrees.  Rub a 9-by-13-inch pan with olive oil. Add cornmeal and salt to pan and stir. Add water and stir.
Bake 45 minutes. Add cheese and stir. Bake another 10 minutes. Add more hot water and stir if you need to thin it (you can also add more water if reheating). Add more salt or cheese, if desired, when the polenta is done baking.