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Jan 23, 2008 12:06 PM

That oven baked polenta recipe

I want to make it tonight and I just can't find it. Can someone point me in the right direction please? Thanks

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  1. Try this one:

    If you do it, I'd love to read a review. Thanks!

    1. Not sure how that baked polenta recipe will work, let us know. If you are simply looking for a less work-intensive technique that doesn't necessarily have to be baked, Marcella Hazan's epicurious stovetop technique calls for MUCH less stirring and I have always had fantastic results:

      1. I just made this for the first time last weekend. Here's what I did:

        Preheat oven to 425
        stir 3/4 cup of polenta into 3 cups of water (add slowly, whisk well); cover
        put in (heated) oven
        after 15 minutes take off lid and whisk well (will still be very watery at this point)
        after another 15 minutes, take off lid and whisk well (some of the polenta was thick and stuck to the edges, I reincorporated it)
        bake (covered) for another 15, stir and EAT!

        The recipe called for adding 1/4c milk or cream at the end, but I stirred in about 1T of lowfat sour cream.

        This was the creamiest most corny-flavored polenta I've ever had. And rock-dumb easy.

        Highly recommended.

        2 Replies
        1. re: miss louella

          Thanks everyone - this is the one I'm making. I'll let you know how it turns out. Chowhound really is the best.

          1. re: miss louella


            Since I was making this to go with a mushroomy ragout, I used the soaking water from the dried porcinis as part of the liquid for the polenta. I think this was a good plan.

            So what I did was combine 3/4 cup of polenta, 3 total cups of liquid (including the mushroom water), a teaspoon of salt and a couple of grinds of pepper in a small covered casserole dish. Put it into a 400o oven. Stirred after 15 minutes; stirred again about 15 minutes after that. It was cooking too fast so I turned the oven down to 375o and added a bit more water. Cover on the whole time. At the end of 45 minutes, I stirred in a bit of milk and a glob of butter. It was done to absolute perfection. I have seriously never made a better polenta - and there was no work involved whatsoever. I am a convert.

            Next time I will cook it at 375 the whole time. It may take an extra 5 to 10 minutes, but I think that's ok.

            Thanks a million, folks.

          2. I suspect you're referring to the one from Paula Wolfert's "Slow Mediterranean Cooking" that someone recently praised.

            Here's a link to the recipe. You'll have to scroll down to the April 8, 2005 date.


            The recipe is in the Meats chapter, so if you check out that thread in COTM I'm sure you'll find some details there.

            ETA: Here's the COTM link I was referring to:


            3 Replies
            1. re: JoanN

              I made this one last week to go with the Pork Stew with Prunes and Onions (same cookbook) and it was just divine and soooo simple. I do like the idea of adding in some milk/sour cream/ butter in that last few minutes. I added some parmesan cheese at that point :) I loved how puffy and golden it looked. Dreamy.

              1. re: foxy fairy

                That sounds wonderful - I'll have to find the recipe on line for this weekend - have some beautiful Prunes d'Agen on hand.

              2. re: JoanN

                there is also a very good baked polenta recipe in "Ready when you are", Martha Rose Shulman

              3. Here's a really good oven baked polenta by Alton Brown. I've made it several times.

                Savory Polenta