Description:
Indulge in comfort food with this easy oven-baked polenta recipe that delivers excellent results without the usual stovetop hassle. Adapted from a recipe by the L.A. Times Test Kitchen, this dish is perfect for those seeking a creamy, cheesy polenta side dish with minimal effort.
Ingredients:
- 4 cups vegetable broth
- 1 cup chicken broth
- 1 teaspoon salt
- 1 cup yellow cornmeal
- 2 tablespoons butter
- 1 cup shredded cheese (choose your favorite melting variety)
- Chopped parsley, for garnish
Instructions:
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Preheat your oven to 350°F (175°C). Spray a 2-quart oven-proof casserole dish with non-stick spray.
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Combine vegetable broth, chicken broth, salt, cornmeal, and butter in the prepared casserole dish. Stir well to mix all ingredients evenly.
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Bake in the preheated oven for 40 minutes.
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Carefully remove the casserole dish from the oven. Add the shredded cheese to the polenta mixture and stir well until the cheese is fully melted and incorporated.
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Return the casserole dish to the oven and bake for an additional 5 minutes to ensure the cheese is fully melted and integrated with the polenta.
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Remove from the oven and let it rest for 5 minutes before serving. This resting period allows the polenta to set slightly.
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Garnish with chopped parsley before serving. This soft oven polenta is perfect as a comforting side dish or can be used in place of pasta with your favorite sauces.
Notes:
- Leftovers: If refrigerated, the polenta will firm up. You can slice and fry leftover polenta pieces for a delicious alternative.
- Doubling the Recipe: If you double the recipe, remember to adjust the cooking time accordingly—double the ingredients will require approximately double the baking time.
Enjoy this creamy, cheesy Soft Oven Polenta as a delightful addition to your meal, bringing warmth and comfort to the table with every bite!