Polenta, Oven Cooked

Polenta:

Preheat oven to 350. In a large saute pan, heat the oil in medium heat. Saute the onion for about 5 minutes, or until softened and just beginning to caramelize. Add the polenta and stir to coat with the oil, about 1 minute. Add the broth, increase heat to high, and bring the polenta to a rolling bowl. Add the corn and seasoning salt.

Put the pan in the oven and cook for 45-50 minutes or until the broth is absorbed and the polenta mounds slightly but is still soft; stir once halfway through cooking. Remove from the oven, add the Parmesan cheese and stir to combine.

Or pour the cooked polenta onto a greased baking sheet, spreading it evenly; let set until firm, cut into pieces.

Season Salt:

In a food processor, process the garlic cloves until minced.

In a large measuring bowl, combine all the remaining ingredients and add to the garlic puree. Pulse until completely blended.

Store in airtight container for up to 6 months at room temperature.