No-Stir Polenta

By Sheela Prakash

Published April 16, 2025

No-Stir Polenta
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
55 minutes
Prep Time
5 minutes
Cook Time
50 minutes
Rating
5(254)
Comments
Read comments

Though polenta is traditionally made on the stovetop, simmered in water to become creamy and porridge-like, its results often skew inconsistent. Not to mention that standing over a pot stirring for upwards of an hour is simply a bit of a drag. Enter oven-baked polenta, a no-stir, set-it-and-forget approach to Italian cornmeal that’s infallible. Simply whisk coarse polenta with water and salt, slip it into the oven and let it do its thing while you do yours. Return and you have a creamy bed to rest everything from a saucy ragú or chickpeas all’arrabbiata to sausage and peppers or shrimp scampi.

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Ingredients

Yield:4 servings (about 4 cups)
  • 1tablespoon extra-virgin olive oil
  • 1cup coarse-ground polenta (not instant or quick-cooking)
  • Salt
  • 2tablespoons unsalted butter, cubed
  • ½cup grated Parmesan cheese (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

299 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 10 grams protein; 223 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.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Drizzle the olive oil into a 10- to 12-inch cast-iron skillet or 8-inch square baking dish and use your hands to evenly coat the bottom and sides.

  2. Step 2

    Combine the polenta, 1 teaspoon salt and 4 cups of water in the pan. Bake, uncovered, for 40 minutes.

  3. Step 3

    Whisk in the butter and cheese, if using, and continue to bake for 5 minutes more. Whisk again, then taste and season with additional salt as needed. Serve immediately.

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Ratings

5 out of 5
254 user ratings
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Comments

-e-

I've been baking polenta for years- it's an absolute breakthrough! One crucial thing this recipe leaves out is that you need to salt the water the polenta cooks in, not just at the end! Polenta cooked in plain water is oddly flavorless a way that salting afterwards does to fix. I stir in 1/2 to 3/4 tsp of salt at the very start, whisk the polenta at the 20 minute mark, and then whisk again, adding butter and parm, when done...

MK

I’ve been cooking polenta in the oven for years. One handy tip is to have an oiled sheet pan ready when it comes out of the oven. I always make extra, and after serving, I spread the extra about 1” thick on the sheet pan. It sets up firm while we eat dinner, and can be cut into squares for easy reheating for another meal. Just sauté or grill.

Barbara Marmor

We also having been baking polenta for years, adding salt to cooking liquid, and stirring midway to help things along. But our added trick is half water and half milk. Makes an incredibly creamy polenta!

Watchful7

Question- could I ladle a meat sauce topped with shredded mozzarella over the polenta for the last 5 minutes so the cheese will melt?

Richard X

Of course. Why not? I'd use parmesan rather than mozzarella, but you do you.

Amy

The best way to cook polenta by miles. I feel like I've been lied to my whole life about polenta, lol. This is the easiest method, with the best results.

Craig

This was the easiest no fuss no muss polenta recipe ever! Used chicken stock for the liquid and then added crumbled feta and butter after the initial cooking time. Very tasty!!

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