Baked Polenta
This creamy, oven-baked polenta is a foolproof way to achieve a velvety texture without the constant stirring required by the stovetop method.
Ingredients
- •1 cup yellow cornmeal (polenta)
- •4 cups vegetable broth
- •2 tablespoons olive oil
- •1/2 cup grated Parmesan cheese
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 tablespoon fresh chopped parsley for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish with a little olive oil.
- 2
In a medium saucepan, bring the vegetable broth to a gentle boil over medium-high heat.
- 3
Slowly whisk the cornmeal into the boiling broth in a steady stream to prevent any lumps from forming.
- 4
Stir in the olive oil, salt, and pepper, then remove from heat.
- 5
Pour the mixture into the prepared baking dish and cover tightly with aluminum foil.
- 6
Bake for 30 minutes, or until the liquid is fully absorbed and the polenta is tender.
- 7
Remove from the oven, stir in the Parmesan cheese until smooth, and let it rest for 5 minutes before serving.
💡 Chef tips
- For a creamier texture, stir in an extra splash of warm vegetable broth or a tablespoon of olive oil right before serving.
- You can make this ahead of time; simply reheat it in the oven with a splash of broth to loosen the consistency.
- If you prefer a firmer polenta, let it sit in the baking dish for 10 minutes after removing the foil to allow it to set further.
✅ How it should turn out
The finished polenta should be golden, creamy, and smooth with a savory, nutty aroma and a rich, comforting flavor.