Creamy Baked Polenta
This effortless baked polenta delivers a velvety, comforting texture without the constant stirring required by the traditional stovetop method.
Ingredients
- •1 cup yellow cornmeal (polenta)
- •3 cups chicken or vegetable broth
- •1 cup whole milk
- •4 tablespoons unsalted butter
- •1/2 cup freshly grated Parmesan cheese
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish with butter or non-stick spray.
- 2
In a medium saucepan, bring the broth, milk, butter, and salt to a gentle simmer over medium-high heat.
- 3
Slowly whisk the cornmeal into the simmering liquid in a steady stream to prevent any lumps from forming.
- 4
Continue to whisk for about 2 minutes until the mixture begins to thicken slightly.
- 5
Pour the mixture into the prepared baking dish and cover tightly with aluminum foil.
- 6
Bake for 30 minutes, then remove the foil and stir in the Parmesan cheese and black pepper.
- 7
If you prefer a slightly firmer texture, return the dish to the oven uncovered for an additional 5 minutes.
💡 Chef tips
- For a richer flavor, stir in a tablespoon of mascarpone or heavy cream just before serving.
- If the polenta becomes too firm while sitting, whisk in a splash of warm milk or broth to loosen it back up.
- You can prepare the mixture up to the baking step ahead of time, but keep in mind that the cornmeal will absorb liquid, so you may need to add an extra 1/4 cup of broth before putting it in the oven.
✅ How it should turn out
The finished polenta should be golden, creamy, and smooth, with a rich, savory aroma and a comforting, buttery flavor that pairs perfectly with roasted meats or sautéed mushrooms.