Soft Oven Polenta

"Comfort Food! Most polenta recipes (at least the ones I've seen) call for stove-top cooking and a lot of stirring. This recipe gives excellent results without all that. This recipe was adapted from one in the L.A. Times. Give credit to their Test-kitchen staff."
 
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photo by iamafoodblog photo by iamafoodblog
photo by iamafoodblog
photo by iamafoodblog photo by iamafoodblog
photo by iamafoodblog photo by iamafoodblog
photo by under12parsecs photo by under12parsecs
photo by Karabea photo by Karabea
Ready In:
50mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 350 deg F.
  • Spray a 2-quart oven-proof casserole with non-stick spray.
  • Combine broth, salt, cornmeal and butter in the casserole and stir well.
  • Bake for 40 minutes.
  • remove from oven and add shredded cheese; stir well.
  • Return to oven and bake for 5 more minutes.
  • Remove from oven and set aside to rest for 5 minutes before serving.
  • Garnish with parsley to serve as a side dish, or use instead of pasta with sauces.
  • *Note1: refrigerated leftovers will firm up, and can be fried like mush.
  • *Note2: According to the original instructions, if you double the recipe, you must double the cooking time too.

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Reviews

  1. Fantastic! I have never made polenta, just bought it in tubes. I have also never eaten it soft out of the oven, I usually fry it. This was easy, and I ate it soft and loved it that way.<br/>I didn't have chicken stock, so I added a bouillion cube to some water, and it turned out great. An excellent side dish!<br/>Update- this has gone into our regular rotation as a side dish. I have made it many many times. The consistency can be adjusted according to how much liquid is added, and if you make it firm, you can slice it and fry it the next day. YUM. I also add sharp cheddar or another strongly flavored cheese and it makes it better.
     
  2. Fantastic polenta. A little on the salty side, but I did use a full strength vegetable broth - I will cut with water, as suggested by others, next time. I also spiced it up a bit with garlic, basil, pepper, and a dash of cayenne pepper. Added in an italian blend of cheese and I'm done. Delicious - thanks for the staple recipe!! I'm looking forward to letting it firm up and grilling etc.
     
  3. This turned out great! I used half chicken broth, half water and just added a sprinkling of seasoned salt. Also used colby jack cheese and added half can of green chilies. Cooked for about 45 minutes. Perfect!
     
  4. This was my first time making polenta...pretty good! I took the advice of others and only used 1/2 the broth but next time I will use the full amount and probably more seasoning too. Thanks for posting. This was a nice change from the usual grain.
     
  5. I will never make polenta on the stovetop again! This is sooo much easier. I followed the recipe exactly, and my only comment is that after 40 min., the polenta was still very runny. I put it back in for another 15, and presto chango it was perfect. We sauteed some bell peppers and onions, nuked some breakfast sausage, and tossed it all on top. Thanks for posting this one! UPDATE: Made this a 2nd time, and it definitely needs a full hour in the oven.
     
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Tweaks

  1. I used water instead of broth and omitted the cheese to use this recipe for multiple purposes. I served it hot as a side dish with ribs and greens. Later, I heated leftovers up with a little brown sugar and milk to make tasty porridge. This recipe is so easy and delicious!
     
  2. Nice recipe. Instead of using stock, I put in about 1/2 a bag of dry, chopped sun dried tomatoes. That gave a very nice flavor to the polenta. Leftover squares fried in a skillet were good for lunch today too!
     

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