Parmesan Baked Polenta Recipe

Introduction

Parmesan Baked Polenta is a comforting and flavorful dish perfect as a side or a light main. It features creamy polenta enriched with savory parmesan, baked until golden and slightly crisp on top.

Ingredients

• 3 cups low sodium vegetable or chicken stock or broth
• 1/2 teaspoon kosher salt
• 1 cup cornmeal or polenta
• 1/4 cup plus 2 Tablespoons grated parmesan cheese

Instructions

1. Step 1: Preheat the oven to 400°F. Spray a 9-inch square glass baking dish with cooking spray or lightly coat with olive oil.
2. Step 2: In a medium saucepan, bring the stock and salt to a gentle simmer. While whisking, slowly pour in the cornmeal.
3. Step 3: Continue to simmer, stirring frequently, for 15 to 20 minutes, or until very thick and almost firm. Stir in 1/4 cup parmesan cheese.
4. Step 4: Spread the polenta mixture evenly in the prepared pan and sprinkle the remaining 2 tablespoons of parmesan cheese over the top.
5. Step 5: Bake for 20-25 minutes, or until the top is golden brown. Let cool slightly before cutting into squares to serve.

Tips & Variations

• For extra richness, stir in a tablespoon of butter or olive oil before spreading the polenta in the dish.
• Add fresh herbs like rosemary or thyme to the polenta while cooking for a fragrant twist.
• Serve the baked polenta with a tomato sauce or roasted vegetables for a complete meal.
• Use part milk or cream instead of some stock for a creamier texture.

Storage

Store leftover baked polenta in an airtight container in the refrigerator for up to 4 days. Reheat by warming in the oven or microwave until heated through. It can also be sliced and pan-fried for a crispy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of stock?

Yes, you can use water, but the polenta will be less flavorful. Using stock adds depth and richness to the dish.

How do I prevent lumps when cooking polenta?

Whisk the cornmeal slowly into simmering liquid and stir frequently as it cooks to avoid lumps forming.

Parmesan Baked Polenta Recipe

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★★★★★

4.4 from 50 reviews

This Parmesan Baked Polenta recipe is a creamy, cheesy twist on traditional polenta, baked to golden perfection. Made with cornmeal simmered in flavorful low-sodium stock and finished with grated Parmesan cheese, it offers a rich and comforting side dish that pairs beautifully with a variety of mains. Baked in the oven until the top is golden and crispy, this polenta is easy to prepare and perfect for serving warm squares.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups low sodium vegetable or chicken stock or broth
• 1/2 teaspoon kosher salt
• 1 cup cornmeal or polenta
• 1/4 cup plus 2 Tablespoons grated Parmesan cheese

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C). Spray a 9-inch square glass baking dish with cooking spray or lightly coat it with olive oil to prevent sticking.
2. Simmer the stock: In a medium saucepan, bring the low sodium vegetable or chicken stock along with the kosher salt to a gentle simmer over medium heat.
3. Incorporate cornmeal: While whisking continuously, slowly pour the cornmeal into the simmering stock to avoid lumps. Keep stirring frequently to ensure the mixture stays smooth and doesn’t stick to the pan.
4. Cook the polenta: Continue simmering and stirring the polenta mixture for 15 to 20 minutes until it becomes very thick and almost firm, indicating it has fully cooked and absorbed the liquid.
5. Add Parmesan cheese: Stir in 1/4 cup of grated Parmesan cheese into the thickened polenta to enhance its flavor and creaminess.
6. Transfer to baking dish: Spread the polenta mixture evenly into the prepared baking dish, smoothing the top with a spatula.
7. Sprinkle remaining cheese: Evenly sprinkle the remaining 2 tablespoons of grated Parmesan cheese over the surface of the polenta for a savory crust.
8. Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the top turns golden brown and slightly crispy.
9. Cool and serve: Remove from the oven and let the polenta cool slightly before cutting into squares. Serve warm as a delicious side dish.

Notes

• Use low sodium stock to better control the saltiness of the dish.
• Whisking continuously when adding cornmeal helps prevent lumps and ensures a smooth texture.
• Polenta firms up as it cools, making it easier to cut into neat squares.
• This dish pairs well with roasted vegetables, grilled meats, or a hearty tomato sauce.
• For a richer flavor, substitute some of the stock with milk or cream, though this will alter the texture and nutrition.

Keywords: parmesan baked polenta, cornmeal side dish, Italian polenta recipe, baked polenta with cheese, easy polenta recipe