Description
This creamy oven-baked polenta recipe offers a hands-off, comforting dish perfect for a hearty meal. Made by baking a mixture of coarse cornmeal, water, milk, butter, and salt, the polenta develops a rich and creamy texture with minimal stirring. It pairs perfectly with poached eggs and sautéed greens for a complete and satisfying dish.
Ingredients
Units
Scale
Polenta
- butter for greasing
- 1 cup medium-coarse or coarse cornmeal, preferably stone-ground
- 4 to 5 cups water
- 1 cup milk
- 1 tablespoon butter or olive oil
- 1 teaspoon kosher salt, plus more to taste
Poached Eggs
- eggs for poaching (6 eggs recommended)
- splash vinegar
Optional Toppings and Sides
- shaved parmesan, for serving
- sea salt, pepper, truffle oil for serving
- sautéed greens alongside
Instructions
- Preheat and Prepare: Heat the oven to 350°F. Grease a large ovenproof skillet or Dutch oven with butter to prevent sticking.
- Combine Ingredients: Pour the cornmeal, 4 to 5 cups of water, milk, 1 tablespoon of butter or olive oil, and 1 teaspoon of kosher salt into the greased pan. Stir with a fork or whisk until blended; the mixture will not look emulsified.
- Bake the Polenta: Bake uncovered in the preheated oven for 40 minutes. After this time, stir the polenta, taste, and add more salt if needed. Continue baking for another 10 to 20 minutes or until the polenta reaches your desired creamy consistency.
- Poach the Eggs: While the polenta bakes, bring a shallow saucepan filled with water to a boil. Crack eggs into individual ramekins or small bowls. Add a splash of vinegar to the simmering water, then gently slide the eggs in one at a time. Poach for about 4 minutes until the whites are set but yolks remain soft. Use a slotted spoon to remove eggs and drain them on a paper towel-lined plate.
- Serve: Remove the polenta from the oven, stir once more, and serve immediately. Top with poached eggs, shaved parmesan, sea salt, pepper, and a drizzle of truffle oil if desired. Serve alongside sautéed greens for a complete meal.
Notes
- This recipe is adapted from Paula Wolfert's Fine Cooking polenta recipe.
- Oven baking polenta is a game changer for a hands-off approach; stirring just once during baking results in creamy texture.
- Using 5 cups of water yields a creamier polenta but requires longer baking for thickening; 4 cups of water thickens faster but is still creamy.
- You can substitute all water if you prefer not to use milk for a lighter version.
- Poached eggs add richness and texture contrast; practice helps perfect the timing for your preferred doneness.
- Try pairing polenta with sautéed greens, caramelized cabbage, or rich proteins like braised short ribs or chicken for a full meal.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 1 g
- Sodium: 270 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
