Creamy Baked Polenta Recipes

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OVEN-BAKED CREAMY POLENTA



Oven-Baked Creamy Polenta image

This warm and creamy side dish is perfect with our Braised Chicken with Mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 6

3/4 cup cornmeal
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/4 cup milk
2 tablespoons butter
1 teaspoon chopped fresh marjoram (or 1/4 teaspoon dried)

Steps:

  • Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
  • Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.

Nutrition Facts : Calories 155 g, Protein 2 g

CHEESY POLENTA



Cheesy Polenta image

Provided by Giada De Laurentiis

Time 22m

Yield 8 to 10 servings

Number Of Ingredients 8

9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper

Steps:

  • Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

Steps:

  • Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

OVEN-ROASTED POLENTA



Oven-Roasted Polenta image

Thanks to Ed Fleming, owner of The Polenta Company, for permission to adapt the recipe printed on bags of Golden Pheasant brand polenta. Use only water and no milk if you're making polenta to use a few days from now-it will keep better this way. If you're doubling the recipe, double the cooking time.

Provided by Paula Wolfert

Categories     Side dishes

Yield three to four as a side dish.

Number Of Ingredients 4

1 cup medium-coarse or coarse cornmeal, preferably organic stone-ground
3 to 6 cups water (or half water, half milk), depending on the desired consistency
1 Tbs. butter or olive oil
1 tsp. salt; more to taste

Steps:

  • Heat the oven to 350°F. Grease a 3-qt. nonstick ovenproof skillet; pour in the cornmeal, water, milk (if using), butter, and salt and stir with a fork until blended. The mixture will separate and take more than half the cooking time to come together. Bake uncovered for 40 minutes. Stir the polenta, taste, add salt if needed, and bake for another 10 minutes. Remove from the oven and let the polenta rest in the pan for 5 minutes before pouring it into a buttered bowl to scoop out and serve or onto a wooden board or pizza peel to slice into wedges.

Nutrition Facts : ServingSize three to four as a side dish.

CREAMY OVEN-BAKED POLENTA (WITH TOPPINGS)



Creamy Oven-Baked Polenta (with toppings) image

No more stirring polenta on the stove! Oven-baked polenta cooks all by itself in the oven. It's creamy and comforting and everyone in the family can add their favorite toppings. I often roast a sheet pan of vegetables tossed in olive oil at the same time that the polenta is in the oven, so I can serve roasted vegetables on the side.

Provided by Jenny Meier | Kitchen Skip blog

Categories     polenta

Time 1h5m

Number Of Ingredients 4

1 cup course or medium grind cornmeal (look for cornmeal that's labeled as "polenta")
4 1/2 cups water*
1 tablespoon olive oil or butter (I prefer butter)
3/4 teaspoon salt

Steps:

  • Heat the oven to 350°F.
  • In a baking dish that's close to 9x13 in size, combine the cornmeal, water, butter or olive oil and salt. Mix well with a fork or whisk.
  • Carefully put the baking dish in the oven, being careful not to slosh water over the side.
  • Bake the polenta uncovered for 40 minutes. You don't need to stir or check on the polenta while it bakes, just let it do its thing.
  • After 40 minutes, stir the polenta and bake for another 10 to 20 minutes until the polenta has absorbed all of the water and the texture is no longer runny. It will start setting around the edges first. If the texture in the middle looks like cake batter, you need to bake it longer. The texture should be soft, but not watery. Taste the polenta - if it's bitter, that's a sign that the cornmeal is still slightly raw and hasn't cooked long enough.
  • When the polenta is done, add salt as needed and top the polenta with your favorite toppings.

CREAMY BAKED PARMESAN POLENTA



Creamy Baked Parmesan Polenta image

Provided by Deborah

Categories     Gnocchi & Polenta

Number Of Ingredients 4

1 Cup Medium Grind Cornmeal
3 Tablespoons Butter
1 Teaspoon Salt
4 Ounces Grated Parmesan Cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the cornmeal, butter, and salt along with 4 cups of water in an ovenproof casserole dish and stir to mix well. (The butter will melt as it cooks)
  • Bake for 45 minutes, then stir well, and bake another 10 to 15 minutes or until creamy and smooth.
  • Remove from the heat and stir in the cheese.
  • Let stand 5 minutes to slightly firm, then serve as desired.

CREAMY BAKED POLENTA AND MUSHROOMS



Creamy Baked Polenta and Mushrooms image

Baked polenta and mushrooms for a hearty, satisfying meatless meal.

Provided by kate65

Time 3h25m

Yield 4

Number Of Ingredients 15

4 ½ cups water
1 ¾ cups cornmeal
½ cup grated Parmesan cheese, divided
1 large egg yolk
4 tablespoons melted butter, divided
½ teaspoon salt
1 pinch ground nutmeg
3 tablespoons olive oil
1 tablespoon butter
1 medium onion, sliced
1 pound fresh mushrooms, sliced
⅓ cup brandy
3 cloves garlic, minced
2 tablespoons dry bread crumbs
1 tablespoon dried parsley

Steps:

  • Butter a 8x12-inch rimmed baking sheet. Bring water to a boil in a saucepan. Add cornmeal and whisk. Cook until mixture pulls away from the sides of the saucepan, stirring constantly, 5 to 7 minutes.
  • Stir in 1/4 cup Parmesan cheese, egg yolk, 2 tablespoons melted butter, salt, and nutmeg. Pour onto the prepared baking sheet and spread into a rectangle about 1/2 inch thick. Cool for at least 2 hours. Trim edges and cut into 1-inch cubes.
  • Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add onions and saute for 5 minutes. Add mushrooms and cook for 5 minutes. Stir in brandy and garlic; heat through, about 5 minutes more. The mixture should be saucy.
  • Preheat the oven to 400 degrees F (200 degrees C). Butter a large baking dish.
  • Place polenta cubes in the prepared baking dish, top with mushroom mixture, including juices. Mix remaining 1/4 cup Parmesan cheese, remaining 2 tablespoons melted butter, bread crumbs, and dried parsley together in a bowl. Sprinkle bread crumb mixture on top of mushrooms.
  • Bake in the preheated oven until browned and bubbly, about 30 minutes.

Nutrition Facts : Calories 608.6 calories, Carbohydrate 58.1 g, Cholesterol 98.2 mg, Fat 30.3 g, Fiber 4.4 g, Protein 13.5 g, SaturatedFat 12.9 g, Sodium 593.6 mg, Sugar 4.5 g

CREAMY BAKED POLENTA



Creamy Baked Polenta image

Make and share this Creamy Baked Polenta recipe from Food.com.

Provided by SkinnyMinnie

Categories     European

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 cup yellow cornmeal (not instant) or 1 cup coarse polenta
3 tablespoons butter, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 ounces provolone cheese, grated
2 ounces parmesan cheese, finely grated

Steps:

  • Preheat oven to 350ºF.
  • Combine 4 cups of water, cornmeal, butter, salt and pepper in a 1 1/2 quart baking dish.
  • Bake uncovered, on the top shelf of the oven for 40 minute.
  • Remove the polenta from the oven, give it a stir, and bake for another 10 minute.
  • Remove it from the oven again and this time stir in the provolone and salt and pepper to taste.
  • Let it stand for 5 min before serving.
  • Serve topped with the Parmesan cheese.

Nutrition Facts : Calories 298.3, Fat 17.6, SaturatedFat 10.5, Cholesterol 45.1, Sodium 849.1, Carbohydrate 24.5, Fiber 2.3, Sugar 0.4, Protein 11.7

EASY VEGAN POLENTA (SUPER CREAMY!)



Easy Vegan Polenta (Super Creamy!) image

How to make vegan polenta in 1 pot with 3 ingredients! Creamy, comforting, versatile, and so delicious!

Provided by Minimalist Baker

Categories     Side Dish

Time 45m

Number Of Ingredients 10

4 cups water
3/4 tsp sea salt
1 cup corn polenta ((sometimes labeled as corn grits))
2-3 Tbsp vegan butter ((we like Earth Balance or Miyoko's))
Sautéed veggies ((such as asparagus or wilted greens))
Roasted garlic
Slow roasted tomatoes
Fresh basil or parsley
Vegan parmesan cheese
Vegan butter

Steps:

  • In a medium saucepan, bring water to a boil.
  • Once boiling, add in salt and stir to dissolve, then turn heat to medium.
  • While whisking, slowly and continuously pour polenta into your water over the course of about 1 minute. Take it slow! This ensures that there will be no lumps in your cooked polenta.
  • Once all of your polenta is in the water, continue whisking until it starts to thicken, about 2 minutes. Then turn heat down to low and cover. The polenta should be gently bubbling but not fully simmering. Set a timer for 30 minutes and be sure to whisk the polenta every 5 minutes or so to keep it from sticking to the bottom of the pot.
  • After 30 minutes, test your polenta. It should be soft and porridgy, with no lumps or graininess. If you want your polenta slightly thicker, let it cook for another 10 minutes.
  • Turn off heat and stir in vegan butter. Taste again and add more salt or butter if you want more savory or salty flavor. Enjoy!
  • Polenta is a great base for sautéed veggies like asparagus or wilted greens, or with roasted garlic and baby tomatoes. Optionally, garnish with fresh basil or parsley, vegan parmesan, and/or more vegan butter.
  • Leftovers keep covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave, adding more water and/or vegan butter as needed to rehydrate. Or, save leftovers for making polenta fries!

Nutrition Facts : ServingSize 1 serving, Calories 185 kcal, Carbohydrate 32 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, Sodium 471 mg, Fiber 2 g

CREAMY OVEN BAKED POLENTA



creamy oven baked polenta image

i love polenta-- but i hate stirring, my micro recipe is easier but this is good too. you can add parmesan cheese, bleu cheese or cheddar if you want to make it thicker

Provided by chia2160

Categories     Kosher

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups water
3/4 cup cornmeal
salt & pepper
1/4 cup milk
2 tablespoons butter
1/2 teaspoon marjoram

Steps:

  • preheat oven to 425.
  • in a dish with a lid whisk together water, cornmeal, salt& pepper.
  • cover and bake 30 minutes, stirring halfway through.
  • remove from oven, add milk, butter, marjoram, adjust seasonings with salt& pepper, whisk until smooth.
  • serve.

CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS



Creamy Baked Polenta with Herbs and Green Onions image

Categories     Milk/Cream     Onion     Side     Bake     Vegetarian     New Year's Eve     Parmesan     Cornmeal     Winter     Thyme     Parsley     Monterey Jack     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

6 cups water
1 1/2 cups polenta (coarse cornmeal) or yellow cornmeal
2 teaspoons salt
1/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
4 green onions, thinly sliced
3 tablespoons minced fresh Italian parsley
1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream
3/4 cup grated dry Jack cheese or freshly grated Parmesan cheese
1 teaspoon grated lemon peel

Steps:

  • Preheat oven to 350°F. Pour 6 cups water into 13x9x2-inch glass baking dish. Whisk polenta, salt, and pepper into water. Bake uncovered 40 minutes.
  • Meanwhile, melt butter in small skillet over medium heat. Add green onions and sauté 2 minutes. Stir in parsley and thyme, then cream. Season with salt and pepper. Remove from heat.
  • Stir polenta to blend. Stir green onion mixture, cheese, and lemon peel into polenta. Continue to bake uncovered until polenta is creamy and liquid is completely absorbed, about 10 minutes longer. Let stand 5 minutes; serve.

CREAMY OVEN-BAKED POLENTA WITH PUMPKIN



Creamy Oven-Baked Polenta with Pumpkin image

Easiest polenta ever! Bakes up creamy and delicious. You (ok, I) will never make polenta on the stovetop again.

Provided by Nancy

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12

cooking spray
2 cups water
2 cups milk
1 cup stone-ground cornmeal
1 ½ teaspoons salt
1 (14 ounce) can pumpkin puree
1 cup shredded Jarlsberg cheese
½ cup grated Parmigiano-Reggiano cheese, divided
¼ cup sour cream
½ teaspoon ground nutmeg
⅛ teaspoon coarsely ground black pepper
salt to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.
  • Combine water, milk, cornmeal, and salt in the prepared baking dish; mix well. It's normal for the mixture to separate a bit.
  • Bake, uncovered, in the preheated oven for 40 minutes.
  • Remove from the oven and stir in pumpkin, Jarlsberg, 1/2 of the Parmigiano-Reggiano, sour cream, nutmeg, pepper, and salt. Return to the oven and bake for 10 minutes.
  • Remove from the oven and top with remaining Parmigiano-Reggiano. Turn on the broiler.
  • Broil until top is brown and bubbly, about 3 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 29.2 g, Cholesterol 33.2 mg, Fat 11.2 g, Fiber 2.9 g, Protein 12.8 g, SaturatedFat 6.8 g, Sodium 919.7 mg, Sugar 6.8 g

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