Effortless Oven-Baked Polenta

Creamy, no-stir oven-baked polenta perfect for easy side dishes.

Experience the simplicity and richness of oven-baked polenta. Unlike traditional stovetop methods, this recipe requires minimal monitoring, giving you time to prepare sides or relax. This dish is perfect as a side or base for savory toppings such as poached eggs, caramelized cabbage, or roasted mushrooms.

Recipe Details

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 6 to 8

Full Ingredient List

butter for greasing
1 cup medium-coarse or coarse cornmeal, preferably stone-ground
4 to 5 cups water
1 cup milk
1 tablespoon butter or olive oil
1 teaspoon kosher salt
eggs for poaching
splash vinegar
shaved parmesan, optional
sea salt, optional
pepper, optional
truffle oil, optional
sautéed greens, optional

Baked Polenta

Tools and Equipment

ovenproof skillet or Dutch oven
oven
fork or whisk
shallow saucepan
ramekins or small bowls
slotted spoon
paper towel

Ingredients

Quantity	Name	Preparation Notes	Substitutions
for greasing	butter
1 cup	medium-coarse or coarse cornmeal, preferably stone-ground		fine polenta
4 to 5 cups	water
1 cup	milk		more water
1 tablespoon	butter or olive oil
1 teaspoon, plus more to taste	kosher salt
for poaching	eggs
1	splash vinegar	for poaching eggs
optional	shaved parmesan	for serving
optional	sea salt	for serving
optional	pepper	for seasoning
optional	truffle oil	for drizzling
optional	sautéed greens	for serving

Instructions

Step 1: Preheat your oven to 350°F. Grease a large ovenproof skillet or Dutch oven.
Step 2: Combine cornmeal, water, milk, butter, and salt in the greased pan. Stir with a fork or whisk until blended. Mixture may not look fully emulsified. (Tips: Ensure even mixing to avoid clumps.)
Step 3: Bake the mixture uncovered for 40 minutes. Stir, taste, add salt if needed, and bake for another 10 to 20 minutes until the desired consistency is achieved. Remove from the oven, stir, and serve or keep warm until ready to serve. (Tips: Adjust baking time based on your desired polenta thickness.)
Step 4: To poach eggs, bring a shallow saucepan of water to a boil. Add vinegar. Reduce water to a simmer. Crack eggs into ramekins and gently pour each into the water. Poach for 4 to 5 minutes until whites set and yolk soft. (Tips: Practice poaching eggs to achieve your preferred doneness.)
Step 5: Serve by spooning polenta into bowls. Top with parmesan, a poached egg, then season with sea salt and pepper. Drizzle with truffle oil if desired. Add sautéed greens for a complete meal. (Tips: Be creative with toppings based on your preference.)

Nutritional Information

Calories: N/A
Protein: N/A
Fat: N/A
Carbohydrates: N/A
Fiber: N/A
Sugar: N/A

Additional Information

Notes: For a thicker consistency, reduce water to 4 cups. Try different toppings for variety.

Background: The use of an oven instead of the stovetop liberates cooks by eliminating the need for constant stirring and monitoring of the polenta.

Geographic Region: Italy

Seasonality: Fall, Winter

Occasion: Casual dinners, family meals

Recommended Pairings

sherry vinegar chicken
braised short ribs