Soft Oven Polenta

Fantastic! I have never made polenta, just bought it in tubes. I have also never eaten it soft out of the oven, I usually fry it. This was easy, and I ate it soft and loved it that way.
I didn't have chicken stock, so I added a bouillion cube to some water, and it turned out great. An excellent side dish!
Update- this has gone into our regular rotation as a side dish. I have made it many many times. The consistency can be adjusted according to how much liquid is added, and if you make it firm, you can slice it and fry it the next day. YUM. I also add sharp cheddar or another strongly flavored cheese and it makes it better.

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Fantastic polenta. A little on the salty side, but I did use a full strength vegetable broth - I will cut with water, as suggested by others, next time. I also spiced it up a bit with garlic, basil, pepper, and a dash of cayenne pepper. Added in an italian blend of cheese and I'm done. Delicious - thanks for the staple recipe!! I'm looking forward to letting it firm up and grilling etc.

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This was my first time making polenta...pretty good! I took the advice of others and only used 1/2 the broth but next time I will use the full amount and probably more seasoning too. Thanks for posting. This was a nice change from the usual grain.

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I will never make polenta on the stovetop again! This is sooo much easier. I followed the recipe exactly, and my only comment is that after 40 min., the polenta was still very runny. I put it back in for another 15, and presto chango it was perfect. We sauteed some bell peppers and onions, nuked some breakfast sausage, and tossed it all on top. Thanks for posting this one! UPDATE: Made this a 2nd time, and it definitely needs a full hour in the oven.

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Wow. Who knew you could make delicious polenta in the oven?? This recipe is a winner in all ways. It was sooo incredibly easy and sooo tasty. I used coarse stone ground cornmeal for a heartier, earthier taste. Then I used 3 cups of chicken broth and 1 cup of heavy cream. It took a full hour in the oven to get the perfect consistency. Towards the end of baking, I added 3 Tablespoons of marina sauce for an extra kick. I also added black pepper. The cheese I stirred in at the end was parmesan. It was sinfully rich and went beautifully with my bbq shrimp!!

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This is way too easy to be so good! Effortless and stunning. Creamy and perfect.

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Followed directions exactly as written, polenta was very liquidy returned it to the oven for another 25 minutes and it was nice and soft, not watery. Did not like the bleu cheese flavor, will stick to parmesan or romano in the future. Really liked the oven idea and will use again, but change the cook time and type of cheese used the next time around.

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Easy and delicious!

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I used water instead of broth and omitted the cheese to use this recipe for multiple purposes. I served it hot as a side dish with ribs and greens. Later, I heated leftovers up with a little brown sugar and milk to make tasty porridge. This recipe is so easy and delicious!

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Great recipe! Thanks. I love polenta, but hate all the stirring and splattering of the stove top version.

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Well, I have never made polenta before. I have witnessed my Dad making it stove top, and yes, it does look like a lot of work, continuous stirring. Well, I can say this was definitely easy, mix and bake. My Dad always used parmesan or pecorino romano cheese, so that is what I used, I guess because that is what I am used to. I did not use a cup of cheese, much less (just trying to cut calories). I made this polenta and served topped with pasta sauce. Not difficult at all!

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Delicious! Have never made polenta this way, and I'm glad I tried this recipe. I used seasoned salt, just because I prefer the flavor, and two cans of chicken broth for the liquid. I cooked some green beans and stewed tomatoes to go over the top of this. Lovely. Next time I'll just mix it in my casserole dish, as I mistakenly thought this needed to be mixed in a bowl first. Thanks for sharing the recipe.

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This was soooooo good! We have no leftovers ;) and so super easy..I followed recipe exactly..........

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This is so wonderfully easy to make and extremely yummy with cheese. I tried to harden some off so I could fry later, but it didn't work with this recipe.

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The only way to make polenta! I use vegetable bullion instead of broth so I omit the extra salt. I can't notice a difference in the flavor, and it's a lot cheaper than buying canned broth.

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I halved the recipe and used half broth and half water like many other reviewers. I used Bob's Red Mill Corn Grits and a bit more cheese than called for, just to use up the rest of what I had (cheddar and parmesan). At 40 minutes, I added the cheese and about 1/3 cup more water to get it to the creamy texture I prefer, then put it back in the oven for about 8 minutes. It turned out beautifully! I'll definitely be making this again, trying all kinds of variations! (Served it under chicken cacciatore this time.)

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This always turns out great for me. I usually use cheddar cheese & I even made this easy dish in a rental apartment in Argentina...I think of Buenos Aires when I make this.

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Not sure what I did wrong, but this had no flavor. I used all chicken broth and feta cheese. Bad combination maybe?

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Really delicious!! And I love the oven method for cooking - so simple! Thank you for making polenta so easy.

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This recipe was great, as a base. I loved that I didn't have to stand at the oven and stir, and stir, and stir. It was, however, a bit bland. I added extra cheese to try to make up for it, but that wasn't quite where I needed it to go. Next time, I will add some garlic, pepper, and, depending on the cheese (I used cheddar, as I was serving with pulled pork), some cayenne. I'm sure the leftovers will be great fried up in some olive oil, with some sauce on top.

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