Baked Polenta with Parmesan

True polenta can take up to an hour to make and requires constant stirring. This oven-baked version yields the same rich result but with much less effort.

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  • Total Time:
  • Servings: 6

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  • 2 quarts water
  • Kosher salt
  • 2 1/2 cups stone-ground cornmeal
  • 6 tablespoons unsalted butter
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • Freshly ground pepper

How to make this recipe

  1. Preheat the oven to 450°. In a medium ovenproof saucepan, bring the water to a boil over high heat. Add 2 teaspoons of salt and reduce to a gentle simmer. Slowly whisk in the cornmeal until smooth and bring to a simmer, whisking constantly, over low heat; cover and transfer to the oven. Bake for 1 1/2 hours, stirring vigorously every 15 minutes, until thick and no longer gritty. Stir in the butter and 1/2 cup of Parmesan cheese, season with salt and pepper and serve, passing more Parmesan at the table

Contributed By Published April 2003

474874 recipes/baked-polenta-with-parmesan 2013-12-06T23:10:30+00:00 Daniela Seguso, Marika Seguso winter|christmas|easter|italian|side-dishes|6|vegetarian april-2003,daniela seguso,marika seguso,baked polenta,italian food,cheese polenta,side dish recipes,baked-polenta-with-parmesan 474874

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