Baked polenta

Baked Creamy Polenta is an amazingly versatile, simple, buttery dish easy to make and flavored with tasty parmesan cheese.

This crispy baked polenta recipe is the best way to use leftover polenta. It's easy and quick to make and oh so tasty.

For the easiest polenta we've ever made, we use this oven-baked recipe that doesn't require the constant stirring of stovetop polenta.

Baked Polenta with Red Sauce: Inspired by Mike’s Kitchen in Cranston, Rhode Island, this Baked Polenta is both light and satisfying. It needs to cool for three hours before slicing and serving, making it ideal for making ahead to serve to a crowd.

No more stirring polenta on the stove! Oven-baked polenta cooks all by itself in the oven. It's creamy and comforting and everyone in the family can add their favorite toppings. I often roast a sheet-pan of vegetables tossed in olive oil while the polenta bakes so I can serve roasted vegetables on the side. The 1 hour of prep time is for soaking the polenta for 1 hour in water before it bakes. This is optional, but helps it cook faster and have a creamier texture.

Baked San Gennaro Traditional Italian polenta is a great way to crisp up polenta rounds and use them as a springboard for your favorite recipes or an addition to your next meal. Top baked polenta rounds with your favorite toppings, eat as a snack, serve alongside a warm winter soup, or use them as a

Polenta Al Forno is a quick and easy polenta and cheese oven baked dish. With a layer of sauteed spinach and ricotta in the middle this is a classic Italian comfort food. @sweetcaramelsunday

Love polenta but hate standing and stirring it over a hot stove? This hands-free method is the answer. Recipe: Lucy Corry Photo and styling: Carolyn Robertson For a creamier result, replace some of the hot stock with milk. Serves: 6 INGREDIENTS 1½ cups polenta 7½ cups hot vegetable stock (boiling water and a stock cube is okay) 2 tablespoons butter (or olive oil) METHOD Heat the oven to 200°C. Pour the polenta into a large, high-sided ovenproof dish. Slowly pour in the hot stock, whisking…

I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it’s because there is not much difference between polenta and the grits I was raised on in North Florida. This simple dish relies once again on my favorite tomato sauce and not much else other than freshly cooked polenta made better than ever with a little added ricotta.