Easy Oven-Baked Real Polenta (Not Instant)


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.

Prep Time:
10 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hrs 10 mins
4 servings


  • cooking spray

  • 3 cups water

  • 1 cup polenta

  • salt to taste

  • 1 cup mashed butternut squash

  • ½ cup sour cream (Optional)

  • ½ cup grated Cheddar cheese (Optional)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.

  2. Pour water into the prepared dish; stir in polenta and salt.

  3. 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.

Cook's Note:

Any variety of squash can be substituted for the butternut squash.

Nutrition Facts (per serving)

305 Calories
15g Fat
32g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 305
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 42%
Cholesterol 34mg 11%
Sodium 533mg 23%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 11g
Vitamin C 12mg 62%
Calcium 230mg 18%
Iron 4mg 21%
Potassium 60mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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