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Baked Polenta with Seasonal Toppings

Baked polenta transforms coarse cornmeal into a golden, crispy-edged dish with a creamy interior, acting as a versatile canvas for seasonal toppings. The process involves simmering the cornmeal until thickened, then baking it until the crust is crisp and the center is tender. Its rustic appearance and satisfying texture make it perfect for both casual and special occasions.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup coarse cornmeal preferably stone-ground for texture
  • 4 cups water or broth for flavor, use broth if desired
  • 1 teaspoon salt adjust to taste
  • 2 tablespoons butter or olive oil for richness and crispness
  • 0.5 cup grated cheese Parmesan or Pecorino, optional

Equipment

  • Medium saucepan
  • Baking dish (20x20cm)
  • Whisk
  • Spatula

Method
 

  1. Bring water or broth to a gentle boil in a medium saucepan over medium heat, and stir in a pinch of salt. The liquid should be bubbling softly and smelling warm and savory.
  2. Gradually pour in the cornmeal while whisking constantly to prevent lumps, creating a smooth, thick mixture. Continue stirring as it thickens and starts to pull away from the sides, about 8-10 minutes, filling your kitchen with a toasty aroma.
  3. Remove the saucepan from heat and stir in the butter or olive oil, along with the grated cheese if using, until melted and well incorporated. The mixture should be creamy and slightly glossy.
  4. Pour the hot polenta into your prepared baking dish, spreading it out evenly with a spatula. Let it sit for about 10 minutes to cool and firm up, which helps it set for easier slicing.
  5. Preheat your oven to 200°C (392°F). Transfer the dish to the oven and bake for 40-45 minutes, until the top turns golden brown and develops a crispy crust. You might hear a gentle crackle as it bakes, signaling crisping perfection.
  6. Remove the baked polenta from the oven and let it rest for about 10 minutes. This resting period allows the slices to firm up further, making them easier to cut and serve without falling apart.
  7. Slice the polenta into squares or rectangles using a sharp knife, revealing a crispy golden crust and a creamy, tender center. Serve warm with your favorite seasonal toppings, like fresh herbs, roasted vegetables, or a drizzle of olive oil.
  8. If desired, finish with a quick broil for 2-3 minutes to enhance the crispness of the edges, watching carefully to prevent burning. The result is a beautifully crackling crust that contrasts with the soft interior.
  9. Enjoy your baked polenta warm, topped with herbs, cheese, or seasonal vegetables for a comforting and customizable dish that’s perfect for any occasion.

Notes

For a dairy-free version, substitute butter and cheese with coconut milk and nutritional yeast. The dish can be prepared a day ahead; simply reheat in the oven to crisp the crust before serving.