Baked Polenta
A comforting, creamy, and golden-crusted side dish that elevates simple cornmeal into a sophisticated, oven-baked masterpiece.
Ingredients
- •1 cup yellow cornmeal (polenta)
- •4 cups vegetable broth
- •2 tablespoons unsalted butter
- •1/2 cup grated Parmesan cheese
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon fresh thyme leaves
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish with butter or cooking spray.
- 2
In a medium saucepan, bring the vegetable broth to a gentle boil over medium-high heat.
- 3
Slowly whisk in the cornmeal in a steady stream to prevent lumps from forming.
- 4
Reduce heat to low and simmer, stirring frequently, for about 5 minutes until the mixture thickens.
- 5
Remove from heat and stir in the butter, Parmesan cheese, salt, pepper, and fresh thyme until smooth and well combined.
- 6
Pour the polenta into the prepared baking dish and smooth the top with a spatula.
- 7
Bake for 25 to 30 minutes, or until the edges are golden and the center is set.
- 8
Let the polenta rest for 5 minutes before serving to allow it to firm up slightly.
💡 Chef tips
- For a richer flavor, you can substitute half of the vegetable broth with whole milk, ensuring the recipe remains dairy.
- If you want to make this ahead of time, you can prepare the polenta mixture, spread it in the dish, and refrigerate it; simply add 10 minutes to the baking time when cooking from cold.
- Leftovers can be sliced into squares and pan-fried in a little olive oil the next day for a crispy, delicious breakfast or side.
✅ How it should turn out
The finished polenta should have a beautifully golden, slightly crisp top, a creamy and smooth interior, and a rich, savory aroma of toasted corn and aged cheese.