Baked Polenta Recipe
Serve this alongside anything with a gravy.
Ingredients
- 1 cup medium-coarse or coarse cornmeal
- (I use Bob’s Red Mill)
- 3-6 cups water (or half water, half milk if
- you want it creamier), depending on the
- desired consistency
- 1 tbsp butter or olive oil
- 1½ tsp kosher salt, plus more to taste
- NOTE: For soft polenta, use 5 or 6 cups
- liquid; for firm polenta that can be cut out
- into shapes or sliced, use 3 to 3½ cups
- liquid.
Instructions
- 1
Heat the oven to 350°F. Grease a medium-size baking dish (about 8x8 or 9x6) or nonstick/cast iron ovenproof skillet (10-12-inch round). Pour in the cornmeal, water, milk (if using), butter or olive oil, and salt, and stir with a fork until blended. The mixture will separate but it will come together.
- 2
Bake uncovered for 40 minutes. Stir the polenta, taste, and bake for another 10 minutes. Remove from the oven and let the polenta rest in the pan for 5 minutes. At this point, you can serve the polenta as is with a spoon or let it harden overnight and slice it into wedges or square. If you are slicing it, reheat it by heating oil or butter in a pan and fry the slices. Serves 6.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Baked Polenta?
This Baked Polenta recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 11 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this baked polenta?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.