Baked Polenta
A comforting, creamy, and effortless side dish that develops a beautiful golden crust in the oven without the need for constant stirring.
Ingredients
- •1 cup yellow cornmeal (polenta)
- •3 cups vegetable broth
- •1 cup whole milk
- •4 tablespoons unsalted butter
- •1/2 cup grated Parmesan cheese
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish with butter.
- 2
In a medium saucepan, bring the vegetable broth, milk, salt, and pepper to a gentle simmer over medium heat.
- 3
Slowly whisk in the cornmeal in a thin stream to prevent any lumps from forming.
- 4
Continue to whisk for about 2 minutes until the mixture begins to thicken slightly.
- 5
Remove from heat and stir in the butter and Parmesan cheese until smooth and well combined.
- 6
Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
- 7
Bake for 30 minutes, or until the polenta is set and the top is lightly golden brown.
- 8
Let the dish rest for 5 minutes before serving to allow it to firm up slightly.
💡 Chef tips
- For a dairy-free version, substitute the milk with unsweetened almond milk and the butter/cheese with high-quality olive oil and nutritional yeast.
- You can prepare the base on the stovetop up to 2 hours ahead of time, then bake it right before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave with a splash of milk to restore creaminess.
✅ How it should turn out
The finished polenta should have a delicate, golden-brown crust on top with a rich, creamy, and smooth texture underneath, smelling of toasted corn and savory cheese.