This polenta is so easy to make! And it’s so delicious! If you’ve been overwhelmed by polenta recipes that require almost constant stirring for thirty minutes then give this recipe a try.

All you need to do is whisk the cornmeal with water and some salt and pepper and pop it in the oven for forty minutes. Then you take it out, stir it, add butter and cheese if you want then bake it a little longer. So easy!

This polenta is so smooth and creamy it makes a great base for stews like my chicken cacciatore. As with all polenta, it will harden when it cools but that isn’t necessarily a bad thing; it can be cut into pieces and browned in a little oil for tasty leftovers. Or a little water can be added to thin it out again when it’s being reheated.

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Easy Baked Polenta

Yummy and smooth polenta that only needs to be stirred once.

Servings: 10 servings

Ingredients

• 6 cups water
• 1 ½ cups coarse cornmeal
• 2 teaspoons salt
• ¼ teaspoon ground black pepper
• 2 tablespoons butter
• ¾ cup grated Parmesan cheese, optional

Instructions

1. Preheat the oven to 350 degrees.
2. Pour the water into a 9 inch by 13 inch pan.
3. Whisk the cornmeal, salt and pepper into the water.
4. Bake uncovered for 40 minutes.
5. Stir and add the butter and cheese if using.
6. Continue to bake uncovered until the liquid is absorbed and the consistency is creamy, about 10 more minutes.
7. Let cool 5 minutes before serving.
8. Leftovers can be sliced and browned with some butter or oil in a pan.