Easy on the tummy and on the palate, this baked polenta is comfort in a bowl.
Every culture has its comfort food: for Americans, it’s a bowl of macaroni and cheese or a sippable chicken noodle soup. For North Indians, it’s khichdi or rajma chawal, a classic dish of red beans and rice. For South Indians, it’s rice with rasam, or what is often referred to as Mulligatawny soup—a brothy concoction that screams of comfort, especially when doused in ghee, or clarified butter.
For Italians, many people assume it’s pasta—and they wouldn’t be wrong. While not all pastas necessarily fit this bill, Italians often eat pastina, or small, star-shaped pasta in a simple broth, when feeling under the weather or missing home. But for Italians, it’s also polenta.
For those unfamiliar with polenta, think of grits fused with a cacio e pepe flavor profile, and you have baked polenta… or at least, the baked polenta we produce in this recipe. While it’s an easy comparison with cheesy grits, those often evoke a cheddar-driven flavor, while this recipe owes its taste wholly and solely to the butter and Parmesan that melts into the cornmeal, giving this dish its luscious mouthfeel and addictive flavor.
How can I jazz this polenta up a bit?
Luckily, this recipe is more of a template than anything else. Even the suggested toppings, from the Parmesan and parsley to the black pepper, are optional! For starters, you can add more flavor to this polenta by replacing some of the water with chicken broth—and of course, we highly recommend enhancing the polenta with some additional cheese (any other aged cheese of your choice). While parsley is recommended here, you can also fold in chives for a bit of an onion-forward bite, or fold in some rosemary or thyme to evoke the taste of a chicken pot pie.
Additionally, while this polenta can be eaten alone, you can also top it with seasoned vegetables, a meat ragout, or your favorite marinated protein to make it more delicious and nutritious!
How do I store leftovers?
This polenta can be refrigerated in an airtight container for up to 5 days without compromising on its taste or texture. How you choose to enjoy it, however, depends largely on your method of reheating. For a creamier polenta, reheat by simply adding it to a pan and reconstituting the now-solidified polenta with water, milk, or chicken broth. You can also choose to eat this polenta with a little more texture and firmness by slicing it into rounds or “loaves” while still cold and either pan-frying or grilling it. Just make sure you pat it dry first to remove any excess moisture and prevent it from splattering when it hits the pan.
Serving suggestions
While this polenta can be garnished simply, as the recipe suggests, and eaten as-is, it can also be made into a complete meal by topping it with a flavorful protein, such as a moist Crock-Pot Meatloaf or a Sun-Dried Tomato Chicken. If you’re aiming for something simpler, top it with a ladleful of Meat Sauce, a spoonful of Honey-Balsamic Glaze, or, for a topping packed with iron and other nutrients, a helpful heaping portion of Garlic Sautéed Spinach. Or if, like me, you’re looking for something a bit more vegetarian-friendly, look no further than these hearty Eggplant Meatballs: Your guests won’t even know they’re not eating meat.
Baked Polenta
Ingredients
- Unsalted butter, as needed (for greasing)
- 1 cup medium-coarse cornmeal
- 4 1/2 cups water
- 3/4 cup milk
- 3/4 teaspoon salt, plus more to taste
- 1 1/2 tablespoons butter, optional, for stirring
- Grated Parmesan cheese, optional, for serving
- Fresh parsley, chopped, for garnish
- Ground black pepper, optional, for serving
Instructions
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Preheat your oven to 350°F. Generously grease a baking dish with butter.
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In the greased dish, whisk together the cornmeal, water, milk, and salt until combined. The mixture may look a bit uneven; this is normal.
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Place the dish in the oven and bake uncovered for about 50-60 minutes. Stir the mixture halfway through to ensure even cooking. When the polenta is set and slightly firm, remove it from the oven.
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Adjust seasoning with extra salt if needed, and mix in 1 1/2 tablespoons of butter. If desired, top with grated Parmesan, parsley, and a sprinkle of black pepper before serving.
Nutrition
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