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Who knew that you could make creamy, delicious polenta in the oven without ever having to stir it! Make this once and you'll never make polenta any other way!
- Preheat oven to 350.
- Grease a 3-qt. non-stick ovenproof skillet.
- Pour in the cornmeal, milk, and chicken broth and stir with a fork until blended. (The mixture will separate and take more than half the cooking time to come together). NOTE: Do not use instant polenta. Also, try to avoid using very fine cornmeal - it does not come out as well.
- Bake uncovered for 40 minutes. Stir the polenta once, taste, add salt if needed, and bake for another 10 minutes. NOTE: Do not add too much salt - adding parmesan cheese later will make it more salty.
- Remove from the oven and let the polenta rest in the pan for 5 minutes. Stir in butter, cheese, and chives and serve.
This is phenomenal! So creamy and comforting. And so much easier than making it on the stovetop. This will be my go-to polenta recipe from now on.
I will never make polenta on the stovetop again! This recipe is so easy. I followed the recipe exactly! I served this with your Braised Short Ribs With a Red Wine Reduction Braised Short Ribs With a Red Wine Reduction. What a great meal! Made for PAC Spring 2010