You are here: Home » Recipes » Parmesan Polenta 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. PrintEmail 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. Ingredients Cooking spray1/2 teaspoon Salt3 1/2 cups water or mushroom or vegetable broth1 cup coarse, stone-ground yellow cornmeal1 tablespoon butter1 tablespoon extra-virgin olive oil1/8 teaspoon ground cayenne pepper4 ounces grated Parmesan cheese Freshly ground black pepper1/4 cup warm milk, optional Instructions Preheat oven to 350F. Coat a 13-by-9-inch baking dish with cooking spray. Combine salt, water and cornmeal in baking dish. Stir well. (The mixture will separate with meal sinking to the bottom.) Bake, uncovered, 30 minutes. Remove from oven; stir well. Bake 10 minutes. 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.