Easy Baked Polenta
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We wanted to skip the endless stirring and simply pop some polenta in the oven and still have it come out creamy and lump-free. Were we kidding ourselves?
WHY THIS RECIPE WORKS
Creamy polenta—basically a porridge of cornmeal and water—is a comforting Italian side dish, but cooking it on the stovetop means up to a half-hour of nonstop stirring. Using the same ratio of cornmeal to water (1:4) and the right kind of p...
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
You can use medium-grind cornmeal in place of the polenta; they are different names for the same thing. Don’t use instant polenta, however.
Adjust oven rack to middle position and heat oven to 375 degrees. Combine water, polenta, salt, and pepper in 13 by 9-inch baking dish. Transfer dish to oven and bake, uncovered, until water is absorbed and polenta has thickened, about 60 minutes.
Remove baking dish from oven and whisk in Parmesan and butter until polenta is smooth and creamy. Serve.