Foolproof Creamy Baked Polenta (No Constant Stirring!)

There are few things as humbly magnificent as a bowl of creamy polenta. This golden, glorious porridge from Northern Italy can be a rustic side or an elegant base for just about anything. For years, however, I admired it from afar. The traditional method requires you to be chained to the stove, stirring and stirring to prevent lumps and scorching. Frankly, on a warm August afternoon like today in Marrakesh, that's the last thing I want to do. Then I discovered the secret that changed everything: you can bake it. This oven method is a complete game-changer. It asks almost nothing of you and returns a pot of the most flawlessly creamy, luscious polenta you can imagine. It's my secret weapon for elegant, low-effort comfort food.

I once served this for a small dinner party as a bed for some mushroom ragu. My friend, who fancies herself a bit of a traditionalist in the kitchen, was stunned. 'How long did you stir this?' she asked, 'It's so perfect!' The sheer delight I felt when I told her I'd spent maybe five total minutes stirring it and the oven did the rest was immeasurable. It felt like I had discovered a magic trick, and I've never made it the old way since.

Ingredients

• Coarse or Medium-Grind Cornmeal: This is crucial. You are looking for 'polenta' or cornmeal, not fine corn flour or 'instant' polenta. The coarser grind gives the polenta its characteristic texture and prevents it from becoming gummy.
• The Liquid: For the richest, creamiest result, I use a combination of whole milk and a flavorful broth (chicken or vegetable). You can absolutely use all water or all broth, but the milk adds a luxuriousness that's undeniable.
• Unsalted Butter: This is stirred in at the very end and adds a glossy finish and rich flavor.
• Parmesan Cheese: Please use the real stuff a wedge of Parmigiano-Reggiano that you grate yourself. It melts beautifully and adds a nutty, salty depth that pre-shredded cheese just can't match.

Instructions

Prep and The Cold Whisk:

Preheat your oven to 350°F (175°C). In a heavy, oven-safe pot or Dutch oven, combine the cornmeal and salt. Now for the most important step to prevent lumps: pour in the COLD milk and broth. Whisk everything together thoroughly until it's completely smooth.

Bring to a Simmer:

Place the pot on the stovetop over medium-high heat. Bring the mixture to a gentle simmer, whisking occasionally as it heats up to ensure nothing sticks to the bottom. This should only take about 5-7 minutes.

Into the Oven It Goes:

Once the mixture is simmering, immediately turn off the heat. Cover the pot with a tight-fitting lid and carefully transfer it to the preheated oven. Now, walk away.

The (Almost) Final Stir:

Bake for 30 minutes. Remove the pot from the oven (be careful, it's hot!), take off the lid, and give it a good, vigorous whisk. It will have thickened considerably. Put the lid back on and return it to the oven for another 10-15 minutes.

The Luxurious Finish:

Remove the pot from the oven. The polenta should be thick and creamy. Add the cubed butter and the grated Parmesan cheese. Whisk vigorously for a minute or two until the butter and cheese are melted and the polenta is glossy, smooth, and utterly divine. Taste and add more salt if needed.

Serve Immediately:

Spoon the creamy polenta into bowls and top with your favorite things. It will start to set as it cools, so serve it right away for the best creamy texture.

A great way to practice your cooking skills is with our straightforward recipe for Gluten-Free Baked Pasta

This recipe transformed polenta for me. It went from a dish I respected but found too laborious to a trusted, elegant staple in my repertoire. It's the ultimate 'smart, not hard' kitchen hack, proving that you don't need to put in endless effort to create something truly beautiful and delicious. It's my little pot of gold.

Storage Tips

Polenta solidifies as it cools. This is not a flaw, it's a feature! Store leftover polenta in an airtight container in the fridge for up to 4 days. You can reheat it by adding it back to a saucepan with a splash of milk or broth and whisking over low heat until creamy again. OR, my favorite way: slice the solidified polenta into squares or triangles and pan-fry them in a little olive oil or butter until golden and crispy on both sides. These are called polenta cakes and they are incredible.

Ingredient Substitutions

Dairy-Free: To make it vegan, use all vegetable broth for the liquid and stir in a good quality olive oil instead of butter and nutritional yeast instead of Parmesan at the end. Herbaceous Twist: Stir in fresh herbs like chopped rosemary, thyme, or sage along with the butter and cheese. Cheese Variations: Gruyère or fontina can be used alongside or instead of Parmesan for a different flavor profile.

Serving Suggestions

The beauty of polenta is its versatility. It's a blank canvas. Serve it topped with: A rich mushroom ragu or bolognese sauce. Braised short ribs or osso buco. Simple roasted summer vegetables and a drizzle of balsamic glaze. A fried or poached egg for a simple brunch. Grilled shrimp with garlic and herbs.

The Story Behind the Recipe

This recipe is my ode to smarter cooking. It's about respecting tradition the creamy, comforting polenta of Italy but adapting the technique to fit a modern life that doesn't always have an hour for stovetop stirring. It's about letting your oven do the heavy lifting so you can enjoy the simple, profound pleasure of a perfect bowl of polenta, effort-free.

So please, give this method a try. Free yourself from the stove and discover the magic of baked polenta. It’s a technique that will change your comfort food game forever. Enjoy!

Frequently Asked Questions

→ What's the difference between polenta and cornmeal?

In the US, 'polenta' often refers to coarsely ground yellow cornmeal. They can typically be used interchangeably. Just avoid finely ground corn flour or products labeled 'corn starch'.

→ My polenta is lumpy! What did I do wrong?

Lumps almost always happen when cornmeal is added to hot liquid. By whisking the cornmeal into cold liquid at the beginning, you can easily avoid this problem.

→ Can I use instant polenta for this recipe?

No, this recipe is specifically for traditional, coarse-ground polenta. Instant polenta is pre-cooked and will not work with these liquid ratios or cooking times.

→ How do I make crispy polenta cakes from leftovers?

Pour the leftover polenta into a greased loaf pan or baking dish and chill until firm. Cut into shapes, then pan-fry in a hot skillet with butter or olive oil for 3-5 minutes per side, until golden and crisp.