Oven-Baked Creamy Polenta
- 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)
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.
Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.