Oven Baked Polenta

Pharm-to-Table
by Pharm-to-Table
6 servings
55 min

This no-fuss recipe creates a creamy, delicious polenta without the 25 minutes of constant stirring. Consider this recipe your blank canvas and add any herbs or cheeses you like to enhance the dish and the rest of your meal.


Add some fresh thyme or parsley when finished to add some freshness to the dish.

This polenta goes well with some many dishes including this chicken cacciatore. The two dishes take about the same time to cook creating an hour for you to drink the rest of the bottle of wine you need for the chicken dish.

Oven to table is the easiest way to go!

Oven Baked Polenta
Recipe details
  • 6  servings
  • Prep time: 5 Minutes Cook time: 50 Minutes Total time: 55 min
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Ingredients
INGREDIENTS
  • 6 cups water
  • 1 1/2 cups polenta (coarse cornmeal) or yellow cornmeal
  • Kosher salt and freshly ground pepper
  • 2 tablespoons butter
  • 1 1/2 teaspoons minced fresh thyme
  • 1/4 cup whipping cream
  • 3/4 cup freshly grated Parmesan cheese
Instructions
INSTRUCTIONS
Preheat oven to 350°F. Pour 6 cups water into 13x9x2-inch baking dish. Whisk polenta, 2 teaspoons of salt and pepper into water. Bake uncovered 40 minutes.
While the polenta is cooking melt the butter in the cream, adding the thyme and parmesan. After 40 minutes stir this mixture into the polenta and continue baking for another 10 minutes or until the liquid has been absorbed.
Allow the polenta to sit 5 minutes before serving. Adjust seasoning with salt and pepper. Enjoy.
Tips
  • Rosemary and cream cheese are great substitutions for the cream and thyme. Mascarpone can also be subbed for the cream cheese.
  • Use a pretty baking dish that you can just place on the table to save you some dishes.
Pharm-to-Table
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