Best Creamy Oven Baked Polenta Recipes

OVEN-BAKED CREAMY POLENTA

Oven-Baked Creamy Polenta image

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

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 35m

Number Of Ingredients 6

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)

Steps:

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.

Nutrition Facts : Calories 155 g, Protein 2 g

CREAMY OVEN BAKED POLENTA

creamy oven baked polenta image

i love polenta-- but i hate stirring, my micro recipe is easier but this is good too. you can add parmesan cheese, bleu cheese or cheddar if you want to make it thicker

Provided by chia2160

Categories Kosher

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 cups water
3/4 cup cornmeal
salt & pepper
1/4 cup milk
2 tablespoons butter
1/2 teaspoon marjoram

Steps:

preheat oven to 425.
in a dish with a lid whisk together water, cornmeal, salt& pepper.
cover and bake 30 minutes, stirring halfway through.
remove from oven, add milk, butter, marjoram, adjust seasonings with salt& pepper, whisk until smooth.
serve.

CREAMY OVEN-BAKED POLENTA WITH PUMPKIN

Creamy Oven-Baked Polenta with Pumpkin image

Easiest polenta ever! Bakes up creamy and delicious. You (ok, I) will never make polenta on the stovetop again.

Provided by Nancy

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12

Ingredients

cooking spray
2 cups water
2 cups milk
1 cup stone-ground cornmeal
1 ½ teaspoons salt
1 (14 ounce) can pumpkin puree
1 cup shredded Jarlsberg cheese
½ cup grated Parmigiano-Reggiano cheese, divided
¼ cup sour cream
½ teaspoon ground nutmeg
⅛ teaspoon coarsely ground black pepper
salt to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.
Combine water, milk, cornmeal, and salt in the prepared baking dish; mix well. It's normal for the mixture to separate a bit.
Bake, uncovered, in the preheated oven for 40 minutes.
Remove from the oven and stir in pumpkin, Jarlsberg, 1/2 of the Parmigiano-Reggiano, sour cream, nutmeg, pepper, and salt. Return to the oven and bake for 10 minutes.
Remove from the oven and top with remaining Parmigiano-Reggiano. Turn on the broiler.
Broil until top is brown and bubbly, about 3 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 29.2 g, Cholesterol 33.2 mg, Fat 11.2 g, Fiber 2.9 g, Protein 12.8 g, SaturatedFat 6.8 g, Sodium 919.7 mg, Sugar 6.8 g