Parmesan Baked Polenta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add Parmesan cheese: Stir in 1/4 cup of grated Parmesan cheese into the thickened polenta to enhance its flavor and creaminess.
- Transfer to baking dish: Spread the polenta mixture evenly into the prepared baking dish, smoothing the top with a spatula.
- Sprinkle remaining cheese: Evenly sprinkle the remaining 2 tablespoons of grated Parmesan cheese over the surface of the polenta for a savory crust.
- 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.
- 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
Find it online: https://freshrecipehub.com/parmesan-baked-polenta-recipe/
