Easy Oven 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 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
• Pour water into the prepared dish; stir in polenta and salt.
• Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

Steps:

• Butter a shallow 2 1/2- to 3-quart baking dish, and set aside. Place stock or water and salt into a large saucepan, and bring to simmer. Remove pan from heat.
• Heat oven to 350 degrees. Slowly pour polenta into stock, stirring rapidly with a wooden spoon. Place pan on medium heat. Slowly bring to a boil, stirring constantly in same direction. Boil 5 minutes, continuing to stir.
• Pour polenta into buttered dish, and cover with buttered foil. Bake for 1 hour. Remove foil and serve.

Steps:

• Preheat the oven to 350 degrees F.
• In a 1 to 1-1/2 quart baking pan, stir together the water, salt, pepper and polenta.
• Add the pieces of butter.
• Place the container, uncovered, in the center of the top rack of the oven and bake for 40 minutes.
• Open the oven, pull out the rack and stir the polenta (this is also the time to add any additional ingredients such as cheese).
• Close the oven and bake the polenta for an additional 10 minutes.
• Remove from oven and let rest for 5 minutes.
• At this point you can either prepare it for frying or serve immediately; if you want to fry it, then you should form it in a pan and refrigerate for several hours.
• It's great straight out of the oven with marinara sauce on it.
• Good additions are Monterey Jack cheese, parmesan, jalapenos, or even pine nuts.

Steps:

• Preheat oven to 350°F Generously coat a 3-quart baking dish with cooking spray.
• Combine water, salt and cornmeal in dish, mixing well (the mixture will separate). Bake, uncovered, 40 minutes. Remove from oven; stir in pumpkin, sour cream, pepper, nutmeg and half the cheeses. Bake 10 minutes.
• Remove from oven, top with remaining cheese, and place under the broiler for a few minutes, until top is brown and bubbly. Let stand 5 minutes before serving.

Steps:

• Adjust oven rack to middle position and heat oven to 375. Combine water, polenta, salt and pepper in 13x9 inch baking dish. Transfer dish to oven and bake, uncovered, until water is absorbed and polenta has thickened, about 60 minute.
• Remove baking dish from oven and whisk in parmesan and butter until smooth and creamy. Serve.

Steps:

• Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish. Stir together, and place in the oven. Bake 50 minutes. Remove from the oven, and stir in the butter. Use a fork or a spatula to stir the polenta well, and return to the oven for 10 minutes. Remove from the oven, and stir again. Carefully taste a little bit of the polenta; if the grains are not completely soft, return to the oven for 10 minutes. Serve right away for soft polenta, or let sit five minutes for a stiffer polenta. Spoon onto a plate. Make a depression in the middle, and serve with the topping of your choice or plain, as a side dish. Alternatively, for grilling or use in another recipe, allow to chill and stiffen in the baking dish, or scrape into a lightly oiled or buttered bread pan and chill.
• Combine the polenta, salt and water in a 2 1/2- to 3-quart microwave-safe bowl, and stir together. Cover the bowl with a plate, and place in the microwave. Microwave on high for eight minutes. Remove from the microwave carefully, wearing oven mitts, as the bowl will be quite hot. Carefully remove the plate from the top, and allow the steam to escape. Stir in the butter, and mix well with a fork. Cover the bowl again with the plate and return to the microwave. Microwave on high for three minutes. Again, remove from the microwave carefully, wearing oven mitts. Carefully remove the plate from the top, and allow the steam to escape. Stir the polenta, and return to the microwave for three more minutes. Carefully remove from the microwave. Stir and serve, or pour into a lightly buttered bread pan and allow to cool, then slice and grill or sear in a lightly oiled pan.