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Oven-Baked Creamy Polenta

  • prep: 5 mins
    total time: 35 mins
  • servings: 4

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Ingredients

  • 3/4 cup cornmeal
  • 1 1/4 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 teaspoon chopped fresh marjoram (or 1/4 teaspoon dried)

Directions

  1. Step 1

    Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.

  2. Step 2

    Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.

Source
Everyday Food, May/June 2003

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Reviews (15)

  • 14 Jun, 2013

    I made this recipe exactly as written and it came out perfectly!
    Yes, I used 3 cups of water to 3/4 cups of Polenta.
    I have made it with regular cornmeal and Polenta and both versions were a huge success.

  • 13 Mar, 2012

    Juniebjones, you didn't do anything wrong. It's impossible that anyone actually made this recipe before publishing it, or they would have realized two colossal problems:
    1. There is WAAAAY too much liquid. Of course, the 3 cups water called for isn't even in the ingredients list, so who knows what's going on.
    2. There is WAAAAY too much salt! I realized before making it that the nearly 1/2 tsp. salt per 1/4 cup polenta was too much, I cut it in half and it was still too salty.

    DO NOT MAKE!!!

  • 28 Jan, 2012

    This is my go-to recipe for polenta. Talk about easy - I don't have to sit by a pot and stir while I'm trying to finish up 4 other things (sauces, veggies, meats, etc.) Pop in oven, stir once, add some stuff before serving, creamy and delicious. Not a lump in sight!

  • 16 Apr, 2010

    Help! What did I do wrong? The cornmeal was floating in liquid after half an hour of cooking in the oven.

  • 24 Apr, 2008

    I have been "dining" on Polenta since I was a child,and I adore it,as a Calif. girl from an interesting background! I can thank my Mum,who just passed away for this taste experience!This is a "so" simple manner of preparing Polenta! Thank You.!!By the way Elvira(Mother) lived to be three days short of 110..it was all that Polenta..

  • 29 Jan, 2008

    I thought this was very easy to make, just stick it in the oven and leave it. I look forward to experimenting with different seasonings and cheeses.

  • 18 Jan, 2008

    I make polenta all the time and figured this would be a easier than standing over a boiling batch while stirring constantly. I'll have to try this again because it's results appear promising using a LOT LESS salt, I'd say cut it down to 1/2 tsp and adjust to taste afterward. The amount in the recipe (1.25 tsp) doesn't seem like overkill, but I had to toss the batch and I am never wasteful with food.

  • 16 Jan, 2008

    This recipe from the last year's NYT was simple and faster - I usually make it on the stove in 5-10 mins tops. Use a ratio of 3 to 1 liquid (milk, water, stock) to cornmeal and add as much butter/cheese as you like. http://www.nytimes.com/2007/02/07/dining/071arex.html?ex=157680000

  • 16 Jan, 2008

    For Durni
    I make polenta all the time even though I call it something else. Take a small pot or large and add water. Bring the water almost to a boil and then slowly pour in the dry polenta mixing as you pour. When almost all the water is absorber or it starts to bubble just continue mixing. Whe the bubbles get very thick shut the heat. Sorry I can't give you exact measurments as I don't use them for the polenta. I learnt from my mother.
    Firefly1836

  • 16 Jan, 2008

    If polenta is cooked until very thick and then poured into a pie plate or bowl it will set up in about 10 -15 minutes into something solid and slicable. A wedge from a pie plate topped with a thick mushroom, bean or tomato sauce is a great dinner. I will have to try this recipe to see what 'creamy' will be like.

  • 16 Jan, 2008

    Megs is right - the 3 cups of water was left out of the Ingredients list!

  • 16 Jan, 2008

    I will try this; my dad used to make polenta for us on the stove top and he would turn it out onto a plate, it would be solid and not "creamy". Does anyone know how this would have been done?

  • 15 Jan, 2008

    it does list the water in the directions...

  • 15 Jan, 2008

    Cornmush! The All-American Food. I love this, and grits too.

  • 15 Jan, 2008

    Please note that 3 cups water is missing off the ingredients list.