Oven-Roasted Polenta
This oven-baked polenta turns simple pantry ingredients into a savory, hands-off side with a soft scoopable texture or sliceable finish.
Prep 5 min · Cook 50 min · Total 1 hr · Makes 8 servings
Ingredients
- 2 cups polenta
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Directions
- Set the oven to 350°F. Coat a 3-qt. nonstick skillet that can go in the oven, then add the cornmeal, water, milk if you are using it, butter, and salt. Mix everything with a fork until combined. It will look separated at first, and it will take more than half of the baking time before it starts to come together.
- Bake the polenta, uncovered, for 40 minutes. Stir it well, taste for seasoning, add more salt if it needs it, and return it to the oven for another 10 minutes.
- Take the pan out of the oven and leave the polenta to settle in the pan for 5 minutes. Pour it into a buttered bowl if you want to scoop it, or turn it out onto a wooden board or pizza peel if you want to cut it into wedges.