Oven-Baked Polenta

By Nigella Lawson

Total Time
1 hour 15 minutes
Rating
4(229)
Comments
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Featured in: AT MY TABLE; Tuscany 101: Simplicity Perfected

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Ingredients

Yield:4 to 6 servings
  • Butter for greasing dish and foil
  • 2quarts stock (any kind) or water
  • Salt to taste
  • 12ounces polenta meal
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

362 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 12 grams protein; 888 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

    Butter a shallow 2½- to 3-quart baking dish, and set aside. Place stock or water and salt into a large saucepan, and bring to simmer. Remove pan from heat.

  2. Step 2

    Heat oven to 350 degrees. Slowly pour polenta into stock, stirring rapidly with a wooden spoon. Place pan on medium heat. Slowly bring to a boil, stirring constantly in same direction. Boil 5 minutes, continuing to stir.

  3. Step 3

    Pour polenta into buttered dish, and cover with buttered foil. Bake for 1 hour. Remove foil and serve.

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Ratings

4 out of 5
229 user ratings
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Comments

JAbnett

I love to put a Mediterranean mix of vegetables on top of this, spray them with extra virgin olive oil and bake. As they roast the juice from the vegetables oozes into the polenta and is really delicious.

mizbrown2u

12 oz polenta = 2 cups I wish the Times provided these conversions But easy to find these days

Brkln.df

Thanks, mizbrown2u, for 12 oz = 2 cups. Annoying measurement to use, when ounces are both volume and weight measurements. @nytimescooking folks, you can do better for us!

AB/GW

I found the proportions of liquid to water to be too high. I know that there is a usual 4:1 volume ratio for polenta/grits, but I’d prefer firmer polenta from the oven, and I think evaporation is reduced by the foil cover. I’d suggest reducing the water/stock by 25%.

Mb

Just curious -- what happens if it gets stirred the both directions?

Mb

Just curious -- what happens if you stir the polenta in different directions?

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