Baked Polenta

 From Food and Wine True polenta can take up to an hour to make and requires constant stirring. This oven-baked version yields the same rich result but with much less effort.  Food and Wine suggested this recipe to pair with the Rosemary Veal Stew - also blogged. I found only ok --I think the reason was I used a LeCreuset pan but wrong lid and it allowed air in and out so I think that's why it was dry. The veal stew was absolutely fabulous! 

• 2 quarts water
• Kosher salt
• 2 ½ cups stone-ground cornmeal
• 6 tablespoons unsalted butter
• ½ cup freshly grated Parmesan cheese (plus more for serving)
• Freshly ground pepper
• Preheat the oven to 450°. In a medium ovenproof saucepan, bring the water to a boil over high heat. Add 2 teaspoons of salt and reduce to a gentle simmer. Slowly whisk in the cornmeal until smooth and bring to a simmer, whisking constantly, over low heat; cover and transfer to the oven. Bake for 1 1/2 hours, stirring vigorously every 15 minutes, until thick and no longer gritty. Stir in the butter and 1/2 cup of Parmesan cheese, season with salt and pepper and serve, passing more Parmesan at the table