This easy polenta recipe is creamy and cheesy and bakes in the oven—no stirring required!
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Servings: 4servings
Calories: 696kcal
Author: Lucy Brewer
Ingredients
1cupcoarse cornmeal
4cupswater
2cupsheavy cream, or you can use all water, half-and-half, or milk
1tablespoonunsalted butter
1teaspoonkosher salt
Salt to taste
1cupgrated Parmesan cheese
Instructions
Preheat oven to 350. Grease a 3 quart non-stick oven-proof skillet, preferable cast iron.
Pour cornmeal in skillet. Stir in water and cream. Add salt and butter and stir with 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 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 cheese. 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.