Baked Polenta With Ricotta and Parmesan

By David Tanis

Published Sept. 16, 2020

Baked Polenta With Ricotta and Parmesan
Andrew Scrivani for The New York Times
Total Time
1 hour, plus soaking
Rating
4(600)
Comments
Read comments

This no-stir method produces an effortless polenta. The ricotta adds lightness and turns the polenta into an elegant side dish. It may be baked up to 2 hours in advance and reheated, if desired.

Featured in: Let the Flavors Do the Work

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 to 6 servings
  • 1cup coarse polenta
  • ½teaspoon kosher salt
  • 2tablespoons extra-virgin olive oil
  • 1cup fresh ricotta
  • 1cup grated Parmesan
  • Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

296 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 14 grams protein; 340 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.

  2. Step 2

    Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)

  3. Step 3

    After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don’t overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
600 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

RFM

I've seen several NYT recipes that call for soaking and draining polenta. Draining polenta is a fool's folly. My immigrant Italian Nonna would print this recipe and use it to wrap fish heads that were too ripe for making stock or for fertilizing the garden before throwing them out. Adding back four cups of water is for an even bigger fool. Soak the polenta in the four cups of salted water (or chicken stock), and bake.

Dotty

How does one "drain" polenta? I'd think most colanders and even some sieves would permit a LOT of the corn down the drain!

Adam N

Made this last night and it was fantastic. Didn't drain the polenta- just soaked the polenta in 4+ cups of water for about an hour, added a diced sweet potato, and then placed in the oven as the recipe calls for. Ricotta and parm turn this polenta into something pretty amazing. And yes, lots of black pepper. Served with pan-seared salmon and wilted greens, along with an oaky chardonnay. Yum!!

Amy Christine

I've made this serval times and today I accidentally threw int he ricotta and parmesan before baking, instead of adding it in the last 15 minutes. I couldn't tell a difference! So next time I thin for ease I will just cook it all together again.

JAF

Excellent recipe! Easy, flavorful, good texture and a lovely companion to vegetables or meat. I used a good chicken stock for the 1 hour soak and used the same soaking liquid for the baking.

Jeanne

Tip: Oil the pot before adding the soaked (or not) polenta. Helps immensely with the clean up.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.