Baked Polenta with Parmesan

Contributed by Daniela Seguso and Marika Seguso

TOTAL TIME: 1 HR 40 MIN
SERVINGS: 6

•VEGETARIAN

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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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

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

Baked Polenta with Parmesan

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