Easy Cheesy Polenta

I love polenta, but I don’t love whisking it over the stovetop for 30min. This recipe allows you to throw it in the oven and just wait for it’s cheesy goodness to arrive on your plate. I love this polenta with beef stew, or you could pair it with chicken and greens, or even eggs and bacon!

This recipe hails from the great Claire Saffowitz from Bon Appétit’s test kitchen. If you haven’t watched their YouTube channel, you should check it out it’s filled with great recipes and I’ve learned a lot watching them. Also super entertaining. Their recipe includes some roasted mushrooms and you can find it here. Here is my adapted recipe not including the mushrooms.

Recipe adapted from Bon Appétit by Tierney Larson

4 servings

4 1/2 cups of water

2 tbl unsalted butter

1 cup of polenta

kosher salt

4 oz of grated Parmesan cheese

Preheat your oven to 325F and position a rack on the bottom of the oven. Add the water, butter and a generous pinch of kosher salt to a large oven safe pot and bring to a boil over high heat. Slowly whisk in the polenta and as soon as it returns to a boil, put the cover on and and place on the lower shelf of your oven. Let cook until creamy, about 25-30 min. When done, return to the stovetop and give it a good whisk (be careful the pot is hot!) Add the Parmesan and whisk to incorporate. Taste for seasoning and add more salt if necessary.