Using a Sun Oven will obviously cut back on energy consumption. Less obvious is the lighter workload of Sun Oven cooking. Take the example of polenta. Traditionally prepared polenta calls for almost an hour of continuous stirring, with a Sun Oven the stirring is cut back to a matter of minutes. The passive power of the sun does the rest. A large pot of solar cooked polenta can be used for meals throughout the week. Have some piping hot, while it’s still creamy, with butter and cheese or as a bed for solar braised meats. Let the rest cool and set. It will keep for several days in the refrigerator. It can be sliced up and grilled and served as a side dish or combined with other ingredients and baked like lasagna.

Creamy Sun Oven Polenta and Cheese

Per serving

1 cup Sun Oven polenta (see recipe below) piping hot

1 teaspoon butter

1/4 cup freshly grated Parmesan cheese

1 ounce soft Gorgonzola cheese (or other soft blue cheese) at room temperature

Freshly ground black pepper to taste

Preparation

Pour the hot polenta into a serving bowl (reserve any leftover for future use). Stir in the butter and cheeses until melted. Serve immediately.

Sun Oven No Stir Polenta

(adapted from Marcella Hazan’s ‘No Stir Polenta’)

Ingredients

7 cups water

2 teaspoons salt

1 2/3 cups polenta

Preparation

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 the Sun Oven 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, then turn the pan over onto cutting board. Wrap it tightly with plastic wrap and store in the refrigerator.

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