Baked Polenta

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Polenta Party

Rated: 4 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
30 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 30 min
Total:: 35 min

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Ingredients

Vegetable oil, for greasing pan
1 (16-ounce) package instant polenta
1/4 cup extra-virgin olive oil
Sea salt

Directions

Preheat oven to 350 degrees F.

Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.

In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.

Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

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Comments & Reviews

recipe Baked Polenta
Anonymous 04-26-2008
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simple, good
Rated: 5 stars out of 5

With a sauce, the texture and subtle corniness of this is quite refreshing. Will make again.
recipe Baked Polenta
Teresa Montreal 05-10-2006
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Rosati, Teresa Quebec, Canada
Rated: 5 stars out of 5

This recipe is so delicious that I make more, so I can give it to my friends when they live. You must try it!
recipe Baked Polenta
Janet Wallingford, CT 05-03-2006
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Great!!! Reminds me of my grandmother.
Rated: 5 stars out of 5

This is great baking it so it becomes firm faster and in a thin layer. My grandmother used to make cornmeal mush (not a... pretty name) and any leftovers were put in a loaf pan and refrigerated. The next day sliced and fried in butter until crispy on the outside, and served for a breakfast. I never grew up eating the cornmeal mush as a cereal, my mother did. But loved it fried in butter. I am not from an italian background, New England Yankee background. Isn't it amazing how recipes and ingredients transcend so many different cultures, each with a little different twist. Note to those who said it was bland: polenta is bland until you add other ingredients to add flavor. Cut in rounds like this it can be used as an appetizer. Check out Giada's recipe for mushroom ragu on the polenta. Giada's recipes are great. I haven't been disappointed yet.Read more
recipe Baked Polenta
Anonymous 10-19-2005
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Not my favorite
Rated: 3 stars out of 5

This was the first time I have ever had polenta, and I just don't think it's my cup of tea. Maybe if it's prepared in a... different way.Read more
recipe Baked Polenta
KIM Richardson, TX 05-28-2005
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Great Recipe!!
Rated: 4 stars out of 5

I used a slow cooking polenta for this. I also added butter, a bit of cream, some Parmigiano Reggiano, and some Italian... herbs. I served it with the mushroom ragu without the chicken broth. it was basically a creamy marsala sauce. It was awesome. Tommorrow we are frying up the leftovers and topping it with a primavera.Read more
recipe Baked Polenta
JEAN Manahawkin, NJ 04-25-2005
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tasty but...
Rated: 3 stars out of 5

I love Polenta and have been making it for years. However, this wasn't as chrunchy as I wanted it,so I baked it a little... longer. NO left overs...Read more