Best No Stir Oven Polenta Recipes

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
• Pour water into the prepared dish; stir in polenta and salt.
• Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

BAKED POLENTA WITH RICOTTA AND PARMESAN

Steps:

• Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
• Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
• After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.

NO-STIR OVEN POLENTA

Steps:

• Mix everything in a shallow pan which is ovenproof.
• Put it in a 350 degree oven.
• After about 40 minutes, give it a stir and see if it's done.
• If not, cook another few minutes.
• You can add less or more liquid, depending upon whether you like the polenta soft or more solid.

NO-STIR POLENTA

Steps:

• Bring the water to a boil in a large, heavy pot.
• Add the salt; then add the cornmeal in a very thin stream, letting it run through a closed fist. Stir constantly with a whisk while adding.
• When all the cornmeal has been added, stir with a wooden spoon 2 minutes, and then cover pot. Adjust heat so the water is at a lively simmer. After 10 minutes, stir 1 minute; then cover pot again. Repeat three more times. Let polenta cook 5 minutes longer, for a total of 45 minutes.
• Stir vigorously for another minute. Transfer to a moistened bowl (rinsed but not dried), and let polenta rest 10 to 15 minutes. Unmold onto a platter and serve at once, or let it cool to use in other recipes.