Baked Parmesan Polenta Recipe

Introduction

Baked Parmesan Polenta is a comforting and flavorful dish that combines creamy cornmeal with savory Parmesan cheese. It’s easy to prepare and perfect as a side or a light vegetarian main. This recipe delivers a golden, crispy top with a soft, tender interior.

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 the mixture is very thick and almost firm. Stir in 1/4 cup Parmesan cheese.
4. Step 4: Spread the polenta evenly in the prepared baking dish 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

• You can prepare the polenta in advance, spread it in the pan, and refrigerate. When ready, just sprinkle the Parmesan cheese and bake—add an extra 5 minutes if baking straight from the fridge.
• For a richer flavor, substitute some of the stock with milk or cream.
• Add fresh herbs like rosemary or thyme to the polenta while cooking for extra aroma.

Storage

Store leftover baked polenta squares in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or in a skillet until the edges are crisp again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of stock for this recipe?

Yes, but using stock or broth adds more flavor to the polenta. If using water, consider adding extra seasoning or herbs for taste.

How do I prevent the polenta from sticking to the baking dish?

Lightly oil the baking dish or use cooking spray before spreading the polenta. You can also line the dish with parchment paper for easier removal.

Baked Parmesan Polenta Recipe

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4.6 from 97 reviews

Baked Parmesan Polenta is a creamy and comforting dish made by cooking cornmeal in a flavorful broth until thickened, mixed with grated parmesan cheese, then baked to golden perfection. This recipe offers a deliciously cheesy twist on classic polenta, perfect as a side dish or a light vegetarian main.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 9 servings (9 squares) 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Polenta Base

• 3 cups low sodium vegetable or chicken stock or broth
• 1/2 teaspoon kosher salt
• 1 cup cornmeal or polenta

Cheese Topping

• 1/4 cup plus 2 Tablespoons grated parmesan cheese

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly spray a 9-inch square glass baking dish with cooking spray or coat it with olive oil to prevent sticking.
2. Simmer Stock and Salt: In a medium saucepan, bring the vegetable or chicken stock and kosher salt to a gentle simmer over medium heat.
3. Add Cornmeal: While whisking continuously to avoid lumps, slowly pour the cornmeal into the simmering stock.
4. Cook until Thickened: Continue to simmer the mixture, stirring frequently, for 15 to 20 minutes until it becomes very thick and nearly firm.
5. Incorporate Parmesan: Stir in 1/4 cup of grated parmesan cheese evenly into the thickened polenta mixture.
6. Spread in Pan and Add Topping: Transfer the polenta mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining 2 tablespoons of grated parmesan cheese over the top for a flavorful crust.
7. Bake to Golden Brown: Bake in the preheated oven for 20 to 25 minutes, until the top turns golden brown and slightly crisp.
8. Cool and Serve: Allow the baked polenta to cool slightly to firm up, then cut into squares and serve warm.

Notes

• You can prepare the polenta in advance by cooking and spreading it in the pan, then refrigerate until ready to bake.
• When baking refrigerated polenta, sprinkle parmesan cheese over the top and bake just before serving, which may require an extra 5 minutes of oven time.
• Use low sodium broth to control sodium levels in the dish.
• For a richer flavor, try using chicken broth instead of vegetable broth if not vegetarian.

Keywords: baked polenta, parmesan polenta, easy polenta recipe, Italian side dish, cheesy polenta bake