Easy Baked Polenta with Cherry Tomato Topping
We wanted to skip the endless stirring and simply pop some polenta in the oven and still have it.
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 polenta (medium-grain polenta or cornmeal), we were able to adapt traditional polenta into a completely hands-off dish. A shallow-sided baking dish sped up the cooking time, and a moderate oven prevented the liquid from evaporating too quickly, which could cause dry pockets. Butter and Parmesan stirred in at the end added richness.