Recipe courtesy of Curtis Aikens


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  • Total: 1 hr 5 min
  • Prep: 5 min
  • Cook: 1 hr
  • Yield: 3 to 4 servings
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1 tablespoon olive oil

1 cup coarse-ground cornmeal

3 1/2 to 5 cups water (5 for soft polenta, less for firmer)

1/2 teaspoon salt


  1. Preheat the oven to 350 degrees.
  2. Oil an 8-inch ovenproof saucepan, and add the cornmeal, water and salt. Stir until ingredients are blended. Place in oven and bake 45 minutes, uncovered. Remove and stir with a fork, adding more water if necessary, then place back in oven and cook an additional 10 minutes. After letting it rest 5 minutes, pour into a greased bowl.