Baked Polenta Recipe
Creamy oven baked polenta with Parmesan, rich and savory with a soft, spoonable texture.
Servings: 6 servings
Calories: 469kcal
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.
Notes
You can make polenta the day before you want to serve and save in the refrigerator. Then reheat in the oven or on the stove. This does require some additional stirring and liquid.
