Polenta: Baked
by Lishka DeVoss

This recipe is based on using a heavy Creuset baking dish. If using a lighter metal cake pan, reduce initial baking time to 50 minutes, then stir in butter and bake for another 30 minutes tops. Will keep for three or four days in the refrigerator; best when brought to room temperature before grilling, pan-searing or reheating in the microwave.

YIELD 6 – 8 servings

INGREDIENTS

INDIVIDUALLY (ready to use):
1.5 tbsp unsalted butter (cut into pieces)

2-QUART BAKING DISH (approx. 9 x 13):
6 cups water
1.5 cups medium grind cornmeal
1.5 tsp salt

PREPARATION

1. Preheat oven to 350ºF.

2. Place BAKING DISH on top of a sheet pan (in case any water sloshes out, it will just go onto the sheet pan), stir contents and then place both in oven.

3. Bake one hour.

4. Remove from oven, stir in butter and return to oven — bake for another 20 minutes.

5. Remove from oven, stir and return to oven — bake for another 20 minutes.

6. Remove from oven, stir and then allow to cool.

7. Chill in baking dish for one hour or more so it sets up like brownies do. Cut into 6 – 8 squares.

Updated 2025-02-07

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