Before I owned a Sun Oven, polenta (corn grits) rarely made an appearance at our table. I like the stuff, but when prepared stovetop it requires constant stirring for almost an hour, and I don’t like it that much. However, thanks to the effortless no-stir Sun Oven method of preparation we’re eating more of it lately. Once cooked it keeps well in the fridge and is extremely versatile. It can even take the place of oatmeal for a brighter, more colorful breakfast. And while no one in our household has gone gluten free, it does have that going for it too.
Sun Oven No Stir Polenta
(adapted from Marcella Hazan’s ‘No Stir Polenta’)
7 cups water
2 teaspoons salt
1 2/3 cups polenta
Set Global Sun Oven out to preheat.
Bring the water to boil in a dark, light-weight, lidded pot. Add the salt. Add the polenta in a very thin stream, keeping the water boiling and stirring with a whisk the entire time.
When you have put in all the polenta, stir with a long-handled wooden spoon for 2 minutes, cover the pot and place in Sun Oven.
Cook until all the water has been absorbed, 1 1/2 to 2 hours..
If serving immediately: Spray a large metal bowl with cooking spray. Turn the cooked polenta out of the pot and into the bowl. Let it sit for 10 t0 15 minutes, turn the bowl over onto a large round platter. It goes well with any stewed, braised, or roasted meat.
If cooling for later use: Spray a 9-by 13-inch baking pan. Turn the cooked polenta out of the pot and into the pan. Let it cool at room temperature until set, then turn the pan over onto a cutting board. Wrap it tightly with plastic wrap and store in the refrigerator.