This warm and creamy side dish is perfect with our Braised Chicken with Mushrooms.

Everyday Food, May/June 2003

Gallery

Recipe Summary

prep:
5 mins
total:
35 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Advertisement

Reviews (17)

80 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 34
  • 2 star values: 19
  • 1 star values: 6
Rating: 5 stars
10/29/2019
I figured out what the problem is. I've been making this without fail for over a decade with run of the mill cornmeal. I've tried it a couple of times with fancy stone-ground cornmeal (Bob's) and it had too much liquid. So use this with the cheap stuff and it will be perfect every time!
Rating: 5 stars
04/13/2018
Delicious. A fast and easy way to make a week night polenta. Does not call for too much water. It is about the usual ratio.
Rating: Unrated
06/14/2013
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.
Advertisement
Rating: 1 stars
03/13/2012
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!!!
Rating: Unrated
01/28/2012
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!
Rating: Unrated
04/16/2010
Help! What did I do wrong? The cornmeal was floating in liquid after half an hour of cooking in the oven.
Advertisement
Rating: Unrated
04/24/2008
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..
Rating: Unrated
01/29/2008
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.
Rating: Unrated
01/18/2008
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.
Rating: Unrated
01/16/2008
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
Rating: Unrated
01/16/2008
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
Rating: Unrated
01/16/2008
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.
Rating: Unrated
01/16/2008
Megs is right - the 3 cups of water was left out of the Ingredients list!
Rating: Unrated
01/16/2008
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?
Rating: Unrated
01/15/2008
it does list the water in the directions...
Rating: Unrated
01/15/2008
Cornmush! The All-American Food. I love this, and grits too.
Rating: Unrated
01/15/2008
Please note that 3 cups water is missing off the ingredients list.
Advertisement