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

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Recipe Summary test

prep:
15 mins
cook:
55 mins
additional:
5 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.

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  • 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.

Cook's Notes:

You can use all water instead of milk and water. Be sure you use stone-ground cornmeal and not instant polenta.

Cooked squash can be used for pumpkin, heavy cream or cream cheese can be used for sour cream, and Gruyere cheese can be used for Parmigiano-Reggiano.

Nutrition Facts

267 calories; protein 12.8g; carbohydrates 29.2g; fat 11.2g; cholesterol 33.2mg; sodium 919.7mg. Full Nutrition
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