Oven-Baked Polenta
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- Butter for greasing dish and foil
- 2quarts stock (any kind) or water
- Salt to taste
- 12ounces polenta meal
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
362 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 12 grams protein; 888 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Butter a shallow 2½- to 3-quart baking dish, and set aside. Place stock or water and salt into a large saucepan, and bring to simmer. Remove pan from heat.
- Step 2
Heat oven to 350 degrees. Slowly pour polenta into stock, stirring rapidly with a wooden spoon. Place pan on medium heat. Slowly bring to a boil, stirring constantly in same direction. Boil 5 minutes, continuing to stir.
- Step 3
Pour polenta into buttered dish, and cover with buttered foil. Bake for 1 hour. Remove foil and serve.
Private Notes
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Cooking Notes
JAbnett
I love to put a Mediterranean mix of vegetables on top of this, spray them with extra virgin olive oil and bake. As they roast the juice from the vegetables oozes into the polenta and is really delicious.
mizbrown2u
12 oz polenta = 2 cups I wish the Times provided these conversions But easy to find these days
Brkln.df
Thanks, mizbrown2u, for 12 oz = 2 cups. Annoying measurement to use, when ounces are both volume and weight measurements. @nytimescooking folks, you can do better for us!
PattiB
Halved the recipe. Cooked in oven about 40 minutes after the first five minutes on the stove. Used broth. Perfect!
MW
Kitchen scales are inexpensive and a much more accurate way to measure. I wish all recipes came with both cups and weights....
Karen
Examples of your veggie mix? Olives, tomatoes, pimento & zucchini? Aubergine, bell peppers & onion?
Mb
Just curious -- what happens if it gets stirred the both directions?
Mb
Just curious -- what happens if you stir the polenta in different directions?
Evi
8 cups water 2 tsp salt 2 tsp garlic
Dr Diane
I loved how this turned out. I did the version described in the comments for 1/2 of the recipe baked for 40 minutes. I used half stock and half water (since my stock is strong and in this quarantine, getting ingredients to make a new batch is not easy). I put a puree of vegetables over it for one dish, and homemade marinara for another, both using grated romano and parmesan cheese on top. very satisfying.
katiepenney
I figured 12oz was 1 ½ cups It made a lot! It was very soft after an hour
MW
Kitchen scales are inexpensive and a much more accurate way to measure. I wish all recipes came with both cups and weights....
PattiB
Halved the recipe. Cooked in oven about 40 minutes after the first five minutes on the stove. Used broth. Perfect!
Brkln.df
Thanks, mizbrown2u, for 12 oz = 2 cups. Annoying measurement to use, when ounces are both volume and weight measurements. @nytimescooking folks, you can do better for us!
Tisha
12 ounces is equal to 1.5 cups; 1 cup is equal to 8 ounces.
Clara
@Tisha that's true for water (fl oz) but doesn't necessarily apply for solids, like polenta
mizbrown2u
12 oz polenta = 2 cups I wish the Times provided these conversions But easy to find these days
JAbnett
I love to put a Mediterranean mix of vegetables on top of this, spray them with extra virgin olive oil and bake. As they roast the juice from the vegetables oozes into the polenta and is really delicious.
Karen
Examples of your veggie mix? Olives, tomatoes, pimento & zucchini? Aubergine, bell peppers & onion?
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