Easy Oven Baked Polenta Recipes

OVEN-BAKED POLENTA

Steps:

• Butter a shallow 2 1/2- 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.
• 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.
• Pour polenta into buttered dish, and cover with buttered foil. Bake for 1 hour. Remove foil and serve.

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
• Pour water into the prepared dish; stir in polenta and salt.
• Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

BAKED POLENTA

Steps:

• Preheat oven to 350 degrees F.
• Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
• In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
• Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

BAKED POLENTA

Steps:

• Preheat oven to 350 degrees F.
• Grease a half sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
• In a large pot bring to a boil 2 quarts of salted water. When water has reached a boil, reduce heat to medium high and slowly add the polenta, stirring constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

OVEN-ROASTED POLENTA

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.

CRUNCHY CHEESY OVEN-BAKED POLENTA

Steps:

• Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
• In 1 1/2-quart saucepan, cook oil, butter and garlic over medium-high heat 2 to 3 minutes or until garlic is transparent (do not let garlic burn). Add whipping cream; heat to a slight simmer. Stir in Gorgonzola cheese until melted. Stir in pecorino-Romano cheese. Remove from heat.
• Cut polenta into 1/2-inch-thick slices. Arrange slices in pan. Ladle cheese sauce evenly over polenta; sprinkle with pepper. Sprinkle bread crumbs evenly over top.
• Bake uncovered about 15 minutes.
• Set oven control to broil. Broil 2 to 3 minutes or until top is golden brown. Garnish with basil. Serve warm.

OVEN-BAKED CREAMY POLENTA

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.

BAKED POLENTA WITH GARLIC

Steps:

• Preheat oven to 375°F. Butter 2-quart soufflé dish. Bring first 6 ingredients to boil in heavy large saucepan. Gradually add cornmeal, whisking until smooth. Reduce heat to low; cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 12 minutes. Remove from heat; stir in 6 tablespoons Parmesan cheese. Season with pepper.
• Transfer to prepared dish. Sprinkle 2 tablespoons Parmesan over polenta. (Can be made 1 day ahead. Cool. Cover and chill.)
• Bake polenta until heated through and golden on top, about 30 minutes.

OVEN BAKED POLENTA WITH PARMESAN

Steps:

• Preheat oven to 450^F.
• Bring water to a boil and add 2 tsp salt.
• Bring water to a simmer.
• Gradually whisk in the cornmeal.
• Whisk smooth.
• Bring to a simmer, cover and place in the oven.
• Bake 1 1/2 hours, stirring every 15 minutes until thick and no longer gritty.
• Stir in the butter and the Parmesan cheese.
• Salt and pepper to taste.
• Serve with extra grated Parmesan cheese.

CREAMY OVEN BAKED POLENTA

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 OVEN-BAKED POLENTA WITH PUMPKIN

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.