Creamy Oven Baked Polenta With Toppings Recipes

OVEN-BAKED CREAMY POLENTA

Steps:

• Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
• Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.

CREAMY OVEN-BAKED POLENTA (WITH TOPPINGS)

Steps:

• Heat the oven to 350°F.
• In a baking dish that's close to 9x13 in size, combine the cornmeal, water, butter or olive oil and salt. Mix well with a fork or whisk.
• Carefully put the baking dish in the oven, being careful not to slosh water over the side.
• Bake the polenta uncovered for 40 minutes. You don't need to stir or check on the polenta while it bakes, just let it do its thing.
• After 40 minutes, stir the polenta and bake for another 10 to 20 minutes until the polenta has absorbed all of the water and the texture is no longer runny. It will start setting around the edges first. If the texture in the middle looks like cake batter, you need to bake it longer. The texture should be soft, but not watery. Taste the polenta - if it's bitter, that's a sign that the cornmeal is still slightly raw and hasn't cooked long enough.
• When the polenta is done, add salt as needed and top the polenta with your favorite toppings.

CREAMY OVEN BAKED POLENTA

Steps:

• preheat oven to 425.
• in a dish with a lid whisk together water, cornmeal, salt& pepper.
• cover and bake 30 minutes, stirring halfway through.
• remove from oven, add milk, butter, marjoram, adjust seasonings with salt& pepper, whisk until smooth.
• serve.

CREAMY OVEN-BAKED POLENTA WITH PUMPKIN

Steps:

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

CREAMY BAKED POLENTA

Steps:

• Preheat oven to 350ºF.
• Combine 4 cups of water, cornmeal, butter, salt and pepper in a 1 1/2 quart baking dish.
• Bake uncovered, on the top shelf of the oven for 40 minute.
• Remove the polenta from the oven, give it a stir, and bake for another 10 minute.
• Remove it from the oven again and this time stir in the provolone and salt and pepper to taste.
• Let it stand for 5 min before serving.
• Serve topped with the Parmesan cheese.