My F&W
quick save (...)

Baked Polenta with Parmesan

  • 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.

  1. 2 quarts water
  2. Kosher salt
  3. 2 1/2 cups stone-ground cornmeal
  4. 6 tablespoons unsalted butter
  5. 1/2 cup freshly grated Parmesan cheese, plus more for serving
  6. Freshly ground pepper
  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
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.