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Baked Parmesan Polenta

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  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 5 hours
  • Yield: Serves 4-6 1x

Ingredients

Units Scale
  • 3 cups water
  • 3 cups chicken stock
  • 1 1/4 cups polenta (not instant- I like Bob's Red Mill)
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons butter
  • 2 tablespoons olive oil (for drizzling)
  • 1/3 cup additional Parmesan (for sprinkling)

Instructions

  1. Lightly grease a 9x13" baking pan. Set aside.
  2. In a large, heavy-bottomed pot, bring the water and chicken stock to a boil over medium-high heat. While whisking constantly: Very slowly, sprinkle in the polenta. (If poured in too quickly, the polenta will be lumpy.) Continue whisking until well-combined.
  4. Lower heat to medium. With a wooden spoon, continue stirring almost constantly until polenta is soft and mixture has thickened, about 15 minutes. (It should be thick, but not dry.)
  6. Remove from heat and stir in butter and 1/2 cup Parmesan.
  8. Spread mixture into the prepared pan and let sit at room temperature for 30 minutes to cool, then cover with plastic wrap and refrigerate for at least 4 hours.
  10. Preheat oven to 400 degrees F. Line a baking sheet with a Silpat or parchment paper.
  11. Slice polenta into wedges. Arrange wedges on prepared baking sheet. Drizzle with olive oil and sprinkle with remaining 1/3 cup Parmesan.
  13. Bake 15-20 minutes, until slightly puffy and golden.
  14. Serve immediately.

Notes

Note: If using instant polenta, reduce initial cooking time to just a few minutes (or as directed on the package), then proceed with recipe as directed.

Find it online: https://kitchenjoyblog.com/baked-parmesan-polenta/