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If you’ve avoided making polenta because of all the stirring, this recipe is for you! My Baked Polenta with Parmesan is hands-off and turns out just as creamy and delicious as if you had stood over the stovetop stirring for half an hour. I use heavy cream, grated Parmesan, and of course, a nice helping of butter. This is an easy way to add polenta to your weekly meal rotation.
Here’s what I don’t understand about polenta: How is it that Southerners never discovered this dish? We do everything imaginable with cornmeal — bake it as cornbread, fry it as hushpuppies, use it as breading or thickener — so how did we never cook it like grits and have polenta? That’s what polenta basically is: just grits made with cornmeal. It is delicious and inexpensive!
If you can’t tell from my effusive praise, we have fallen in love with polenta. It is so easy to make. You don’t have to stand over the stove, stirring forever… You can bake it in the oven, and it comes out creamy with no lumps. This easy baked polenta recipe includes Parmesan cheese and cream, and is rich and a wonderful complement to roasted meats.
I’ve adapted this recipe from Paula Wolfert’s oven-baked polenta in The Slow Mediterranean Kitchen, a classic cookbook that belongs on every cook’s shelf.
Testing results for
- I’ve tried different cheeses in this recipe, but keep coming back to Parmesan-Reggiano. It just pairs so beautifully with polenta.
- I prefer heavy cream, but you can use half-and-half if you like.
I hope you make this recipe. I think you’ll love it!
I like to serve this Baked Polenta with my Braised Beef Short Ribs or Slow-Roasted Pork with Caramelized Onion and Chipotle Pepper. I also serve it without meat, and we have roasted vegetables over a bowl of polenta. It’s divine!
Ingredient notes
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Polenta: Use medium or coarse-grind polenta. You can also use medium-grind cornmeal (same thing with different names). Do not use instant polenta for this recipe.
Liquid: You have options here. Depending on what I want to serve the polenta with, I’ll use either water or chicken broth, along with heavy cream.
Pin this now to save it for laterHow to make baked polenta
- Pour a cup of polenta into a lightly greased pot. I use my heavy, deep cast-iron skillet (the same one I use for fried chicken).
- Add chicken broth or water, heavy cream, and a pat of butter. Stir well with a fork to mix.
- Place the pot in the oven and bake. The mixture will separate while baking, so after about 40 minutes, give it a gentle stir. Bake another 15 minutes, then remove and stir again.
- Allow the baked polenta to rest for 5 minutes, then stir in the grated Parmesan-Reggiano cheese.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Baked Polenta Recipe
Equipment
Ingredients
- 1 cup medium or coarse cornmeal
- 4 cups chicken broth or water
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F. Grease a 3-quart non-stick oven-proof skillet.
- Pour 1 cup medium or coarse cornmeal in skillet. Stir in 4 cups chicken broth or water and 2 cups heavy cream. Add 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 tablespoon unsalted butter and stir with a fork until mixed.
- Bake uncovered for 40 minutes. Remove from oven and stir. Mixture will appear separated with some dry cornmeal on the bottom. Mix it well and return to the oven for another 15 minutes. Remove pot from oven and stir gently until completely mixed together.
- Allow polenta to rest for 5 minutes. Stir in 1 cup grated Parmesan cheese. Add additional salt and pepper to taste. Serve immediately.
