Baked Polenta

Baked polenta is a comforting, golden dish that transforms creamy cornmeal into a crisp-edged, tender interior masterpiece. Perfect as a side or main when paired with sauces, cheeses, or roasted vegetables.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the polenta In a large saucepan, bring water to a boil with the salt. Gradually pour in the cornmeal while whisking constantly to prevent lumps. Reduce heat to low and stir frequently with a wooden spoon or whisk for about 30–40 minutes, until thick and creamy. Shortcut: For a quicker version, use quick-cooking polenta and follow package instructions (usually 5–10 minutes).

Step 2

Flavor it (Optional) Once thickened, stir in the butter (or olive oil), cheese if using, and any herbs or spices you'd like to include — oregano, Herbes de Provence, garlic, etc. Mix well.

Step 3

Shape and chill: Pour the polenta into a lightly greased baking dish (or onto a lined baking sheet for a thinner layer). Spread evenly to about 1.5–2 cm (½–¾ inch) thickness. Let cool at room temperature, then transfer to the fridge for at least 1 hour, or until firm

Step 4

Preheat and slice: Preheat oven to 200°C (400°F). Once chilled and firm, cut the polenta into squares, triangles, or strips

Step 5

Bake until golden: Arrange pieces on a greased or parchment-lined baking tray. Brush with olive oil or melted butter. Bake for 25–30 minutes, flipping halfway, until golden and crisp at the edges