Best Oven Baked Polenta Recipes

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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

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

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)



Easy Oven-Baked Real Polenta (Not Instant) image

Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.

Provided by Nancy

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

cooking spray
3 cups water
1 cup polenta
salt to taste
1 cup mashed butternut squash
½ cup sour cream
½ cup grated Cheddar cheese

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.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g

OVEN-BAKED POLENTA



Oven-Baked Polenta image

Provided by Nigella Lawson

Categories     side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 4

Butter for greasing dish and foil
2 quarts stock (any kind) or water
Salt to taste
12 ounces polenta meal

Steps:

  • Butter a shallow 2 1/2- to 3-quart baking dish, and set aside. Place stock or water and salt into a large saucepan, and bring to simmer. Remove pan from heat.
  • Heat oven to 350 degrees. Slowly pour polenta into stock, stirring rapidly with a wooden spoon. Place pan on medium heat. Slowly bring to a boil, stirring constantly in same direction. Boil 5 minutes, continuing to stir.
  • Pour polenta into buttered dish, and cover with buttered foil. Bake for 1 hour. Remove foil and serve.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 888 milligrams, Sugar 6 grams, TransFat 0 grams

CRUNCHY CHEESY OVEN-BAKED POLENTA



Crunchy Cheesy Oven-Baked Polenta image

Gorgonzola and pecorino-Romano cheeses, Italian-style panko crispy bread crumbs and whipping cream transform polenta into a cheesy and delicious vegetarian side dish or appetizer.

Provided by By Arlene Cummings

Categories     Side Dish

Time 30m

Yield 7

Number Of Ingredients 10

2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, finely chopped
1 1/2 cups whipping cream
1 cup crumbled Gorgonzola or blue cheese (4 oz)
1/4 cup grated pecorino-Romano or Parmesan cheese
1 roll (17 oz) refrigerated plain polenta
Freshly ground black pepper
1/2 cup Progresso™ Italian style panko crispy bread crumbs
2 tablespoons chopped fresh basil

Steps:

  • Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
  • In 1 1/2-quart saucepan, cook oil, butter and garlic over medium-high heat 2 to 3 minutes or until garlic is transparent (do not let garlic burn). Add whipping cream; heat to a slight simmer. Stir in Gorgonzola cheese until melted. Stir in pecorino-Romano cheese. Remove from heat.
  • Cut polenta into 1/2-inch-thick slices. Arrange slices in pan. Ladle cheese sauce evenly over polenta; sprinkle with pepper. Sprinkle bread crumbs evenly over top.
  • Bake uncovered about 15 minutes.
  • Set oven control to broil. Broil 2 to 3 minutes or until top is golden brown. Garnish with basil. Serve warm.

Nutrition Facts : ServingSize 1 Serving

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

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

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

EASY OVEN-BAKED PUMPKIN POLENTA



Easy Oven-Baked Pumpkin Polenta image

Make and share this Easy Oven-Baked Pumpkin Polenta recipe from Food.com.

Provided by Pinay0618

Categories     Grains

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

cooking spray
4 cups water
1 1/2 teaspoons salt
1 cup stone-ground cornmeal (not instant polenta)
1 1/2 cups cooked pumpkin, coarsely mashed
1/4 cup sour cream or 1/4 cup heavy cream
1/8 teaspoon fresh coarse ground black pepper
1/2 teaspoon ground nutmeg
1 cup shredded gruyere or 1 cup jarlsberg cheese
1/2 cup grated parmigiano-reggiano cheese

Steps:

  • Preheat oven to 350°F Generously coat a 3-quart baking dish with cooking spray.
  • Combine water, salt and cornmeal in dish, mixing well (the mixture will separate). Bake, uncovered, 40 minutes. Remove from oven; stir in pumpkin, sour cream, pepper, nutmeg and half the cheeses. Bake 10 minutes.
  • Remove from oven, top with remaining cheese, and place under the broiler for a few minutes, until top is brown and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 207.4, Fat 10.4, SaturatedFat 5.8, Cholesterol 29.6, Sodium 775.1, Carbohydrate 19.3, Fiber 2.2, Sugar 1.3, Protein 10.2

OVEN BAKED POLENTA WITH PARMESAN



Oven Baked Polenta with Parmesan image

I love polenta, soft with stew or firm, sliced and fried or baked with tomato sauce and cheese. This is an especially easy version that I found at the "Food and Wine" website.

Provided by Normaone

Categories     Low Protein

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 quarts water
kosher salt
2 1/2 cups stone ground cornmeal
6 tablespoons butter
1/2 cup parmesan cheese, grated,plus extra for serving
salt and pepper

Steps:

  • Preheat oven to 450^F.
  • Bring water to a boil and add 2 tsp salt.
  • Bring water to a simmer.
  • Gradually whisk in the cornmeal.
  • Whisk smooth.
  • Bring to a simmer, cover and place in the oven.
  • Bake 1 1/2 hours, stirring every 15 minutes until thick and no longer gritty.
  • Stir in the butter and the Parmesan cheese.
  • Salt and pepper to taste.
  • Serve with extra grated Parmesan cheese.

Nutrition Facts : Calories 241.3, Fat 11.8, SaturatedFat 6.7, Cholesterol 28.4, Sodium 175, Carbohydrate 29.6, Fiber 2.8, Sugar 0.3, Protein 5.6

EASY, OVEN-BAKED POLENTA WITH BALSAMIC CREMINI MUSHROOMS



Easy, Oven-Baked Polenta with Balsamic Cremini Mushrooms image

A heartwarming winter dish of creamy parmesan polenta topped with balsamic cremini mushrooms

Provided by Marilena Leavitt

Categories     Vegetarian main dish

Time 40m

Yield 4

Number Of Ingredients 19

For the Polenta:
2 TBSP. butter
1 cup stone-ground corn meal (I used "Indian Head" brand old fashioned yellow corn meal)
1 cup milk
3.5 cups water
¾ tsp. salt
¼ tsp. pepper
4 oz. Parmigiano Regianno cheese, grated, (plus some more for serving)
For the Balsamic Mushrooms:
1 lb. small cremini mushrooms
2 TBSP. olive oil
2 TBSP. butter
1 medium shallot
4 small garlic cloves
--- salt and freshly ground pepper
4 sprigs of fresh thyme
2-3 TBSP. balsamic vinegar
2 tsp. brown sugar
--- fresh parsley, chopped, for topping (optional)

Steps:

  • Preheat the oven to 325°F.
  • Place a large, oven-proof pot over medium-high heat (I used a 4 qt. All-Clad pot). Add the water, the milk, and one tablespoon of the butter. Bring this to a simmer, season with salt and pepper, and stir to melt the butter. Gradually add the cornmeal, whisking steadily to incorporate (this initial stir is key to prevent clumps from forming). Bring the mixture to a boil, immediately cover the pot with a lid, and transfer to the middle rack of the oven. Bake at 325°F until the polenta is tender and soft, about 30 minutes.
  • Carefully remove the pot from the oven, stir in the second tablespoon of butter, cover again and let it stand for 5 minutes. Gradually add 4 oz. of the grated Parmesan, whisking briefly until the cheese has melted and is well incorporated. Check the consistency and the flavor, then cover and let it sit until ready to serve.
  • While the polenta is in the oven, prep the ingredients for the balsamic mushrooms. First, clean the mushrooms and cut them into one-inch pieces. Make sure that the mushrooms are completely dry before cooking. Slice the shallot and cut the garlic into slivers.
  • Set a large skillet over medium-high heat, add the mushrooms and "dry-sauté" them for 3 to 4 minutes, shaking the pan often, until they release most of their moisture.
  • Add the olive oil and butter to the skillet and toss to combine. Next, add the shallots, the salt and pepper, and cook until the shallots start to soften. Lastly, add the garlic and the thyme and cook a few minutes more until everything is well caramelized.
  • Stir the sugar into the balsamic vinegar and then drizzle the mixture over the mushrooms. Toss well to coat and let them cool slightly. Taste and adjust the seasoning.
  • Divide the polenta among four bowls, top each with the balsamic mushrooms, more Parmesan cheese, and a good drizzle of your best olive oil. Garnish with some fresh parsley and serve!

EASY OVEN-BAKED POLENTA



EASY OVEN-BAKED POLENTA image

Categories     Bake     Vegetarian     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 5

1 C polenta
1 quart water
1 t salt
1 T unsalted butter
1/3 C freshly grated Parmesan (optional)

Steps:

  • Preheat oven to 350F. Put polenta, water and salt into ovenproof 2 quart baking dish. Bake 50 minutes. Remove from oven and stir in butter. Return to oven for 10 minutes. Remove from oven and stir again. Stir in Parmesan, if using. Serve right away for soft polenta, or let sit 5 mnutes for stiffer polenta.

SUN OVEN BAKED POLENTA AND CHILI



Sun Oven Baked Polenta and Chili image

Number Of Ingredients 3

previously prepared sun oven polenta, cut into slices
previously prepared sun oven chili, any kind
grated white cheddar cheese (optional)

Steps:

  • Set Sun Oven out to preheat. Spray a baking dish with cooking set aside. Cut polenta into enough 1/2-inch thick slices to cover the bottom of the baking dish. Spread 1/2 of the chili over the polenta in the dish. Cover the chili with another layer of polenta slices and then another layer of chili. Finish with a layer of polenta slices. Cover the baking dish with tin foil and a dark tea towel. Bake in Sun Oven until heated through, 30 to 45 minutes. Remove the tea towel and the tin foil; sprinkle the cheese on top. Leave dish in the Sun Oven until the cheese melts, 3 to 5 minutes.

Nutrition Facts : Nutritional Facts Serves

SUN OVEN BAKED POLENTA



Sun Oven Baked Polenta image

Number Of Ingredients 0

Steps:

  • The "sun oven no stir polenta" from my previous post turned out to be an extremely convenient food to have in the fridge. The other day when I was pressed for time I sliced it up and put together this quick vegetarian meal. You could use pretty much any combination of cheese and veggies, just layer them in an oiled baking dish and bake it in the GSO until the cheese has melted and the polenta begins to brown. On this particular day I used leftover mixed greens that had been sautéed in garlic and oil, gorgonzola and parmesan cheese, and, of course, polenta. If you don't have an oven bag handy you can seal the baking dish with foil and cover it with a tea towel.

OVEN-BAKED POLENTA



Oven-Baked Polenta image

Yield Serves 4

Number Of Ingredients 5

3/4 cup cornmeal
Coarse salt and fresh ground pepper
1/4 cup milk
2 tablespoons butter
1 teaspoon fresh marjoram (or 1/4 teaspoon dried)

Steps:

  • Preheat the oven to 425°F. In a lidded baking dish, whisk together 3 cups water, the cornmeal, 1 1/4 teaspoons salt, and 1/8 teaspoon pepper. Cover, and bake for 30 minutes, stirring halfway through.
  • Remove from the oven, and add the milk, butter, and marjoram, and whisk briskly until smooth. Serve immediately.

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