Parmesan Polenta

Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 40 mins

No-fuss, no-stir, Parmesan Polenta is perfect served under hearty stews.

Baked in a pan in the oven, this no-fuss, no-stir polenta is perfect with almost any spicy stew, such as our Mushroom and Black-Eyed Pea Ragout.


Cooking spray
1/2 teaspoon Salt
3 1/2 cups water or mushroom or vegetable broth
1 cup coarse, stone-ground yellow cornmeal
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground cayenne pepper
4 ounces grated Parmesan cheese
Freshly ground black pepper
1/4 cup warm milk, optional


  1. Preheat oven to 350F. Coat a 13-by-9-inch baking dish with cooking spray.
  2. Combine salt, water and cornmeal in baking dish. Stir well. (The mixture will separate with meal sinking to the bottom.) Bake, uncovered, 30 minutes.
  3. Remove from oven; stir well. Bake 10 minutes.
  4. Stir in butter, olive oil, cayenne pepper, Parmesan and black pepper. Add milk to thin polenta if desired. Serve immediately with Mushroom and Black-Eyed Pea Ragout.

Recipe by Crescent Dragonwagon.



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