Creamy Baked Polenta Recipes

Steps:

• Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
• Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.

Steps:

• preheat oven to 425.
• in a dish with a lid whisk together water, cornmeal, salt& pepper.
• cover and bake 30 minutes, stirring halfway through.
• remove from oven, add milk, butter, marjoram, adjust seasonings with salt& pepper, whisk until smooth.
• serve.

Steps:

• Preheat oven to 350°F. Pour 6 cups water into 13x9x2-inch glass baking dish. Whisk polenta, salt, and pepper into water. Bake uncovered 40 minutes.
• Meanwhile, melt butter in small skillet over medium heat. Add green onions and sauté 2 minutes. Stir in parsley and thyme, then cream. Season with salt and pepper. Remove from heat.
• Stir polenta to blend. Stir green onion mixture, cheese, and lemon peel into polenta. Continue to bake uncovered until polenta is creamy and liquid is completely absorbed, about 10 minutes longer. Let stand 5 minutes; serve.

Steps:

• Preheat oven to 350ºF.
• Combine 4 cups of water, cornmeal, butter, salt and pepper in a 1 1/2 quart baking dish.
• Bake uncovered, on the top shelf of the oven for 40 minute.
• Remove the polenta from the oven, give it a stir, and bake for another 10 minute.
• Remove it from the oven again and this time stir in the provolone and salt and pepper to taste.
• Let it stand for 5 min before serving.
• Serve topped with the Parmesan cheese.