For the easiest polenta we’ve ever made, we use this oven-baked recipe that doesn’t require the constant stirring of stovetop polenta. It’s been our go-to polenta recipe for over 10 years – and pairs perfectly with our quick meat sauce!
Ingredients
4 cups water
1 cup coarse ground cornmeal
1 teaspoon salt
4 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1/2 cup grated Parmesan cheese
1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
2. In an 8×8-inch baking sheet, or a 2 qt baking dish, stir together water, coarse cornmeal, and salt. Stir to combine. The cornmeal will sink to the bottom of the pan and the water will turn a bit cloudy. Place in the oven to bake for 45 minutes.
3. Remove from the oven and add butter. Stir until butter is melted. Return to the oven to bake for 15-25 minutes. Polenta will have a dry top and not jiggle when fully baked.
4. Remove from the oven and stir in red pepper flakes and cheese. Allow to cool for at least 15 minutes before serving.