Creamy Baked Polenta Recipe
Warm, silky, and downright comforting, this creamy polenta is the kind of side that turns any dinner into a cozy moment. Skip the constant stirring over a pot, the polenta bakes in the oven until spoon-soft and lump-free. An optional glossy olive-oil finish with nutritional yeast and lemon zest gives you that “Parmesan” vibe without dairy.
Print Recipe
Pin Recipe
Servings: 6
Equipment
- 1 2-quart oven safe dish, 8-inch square pan, oven proof skillet, or Dutch oven.
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 1 cup (159 grams) polenta (medium-course cornmeal)
- 5 cups (1,183 grams) water or water + non-dairy milk, or low-sodium broth
- ½ teaspoon fine sea salt
Optional
- 2 tablespoons extra-virgin olive oil
- ⅓ cup (15 grams) nutritional yeast
- 1 teaspoon lemon zest
Instructions
- Heat the oven to 350°F. Lightly grease a 2-quart/8-cup oven-safe dish, skillet, Dutch oven, or an 8-inch square pan.
- In the pan, combine polenta, water, and fine sea salt. Use a whisk or fork to break up any dry spots until evenly blended.1 cup polenta (medium-course cornmeal), 5 cups water, ½ teaspoon fine sea salt
- Slide into the oven uncovered and bake 40 minutes.
- Give it a good stir with a wooden spoon. Taste and add a pinch more salt if needed. If it seems thicker than you’d like, whisk in 1-2 tablespoon hot water to loosen.
- Return to the oven uncovered for 10-15 minutes, until the grains are tender and the texture is spoon-soft and creamy.
- It's ready to serve hot (feel free to stir olive oil, nutritional yeast, and lemon zest, if using). Adjust salt and pepper to taste.2 tablespoons extra-virgin olive oil, ⅓ cup nutritional yeast, 1 teaspoon lemon zest
Save This Recipe! 💌
Notes
- Too thick: Whisk in hot water a little at a time. The starches will keep absorbing, so adjust right before serving.
- Grainy bite: Needs more time. Cook another 5 to 10 minutes and add a little liquid if it tightens too much.
- Bland bowl: Add a pinch more salt, a swirl of olive oil, lemon zest, and pepper. Small tweaks go a long way.
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
