Velvety Oven Baked Polenta

This remarkable oven-baked polenta method is adapted from a fantastic Fine Cooking recipe by the legendary Paula Wolfert. It truly revolutionizes how you make polenta: simply combine the ingredients, place it in the oven, give it one quick stir about 40 minutes in, and bake for another 10 to 20 minutes until it reaches your desired creamy consistency. For many years, I relied on Mark Bittman’s Polenta without Fear, which is also a wonderfully straightforward stovetop method. However, the sheer ease and completely hands-off nature of the oven-baked version have made it my preferred choice for its unparalleled convenience.

For those looking for even more speed, a convenient Instant Pot polenta method is outlined in the notes below the recipe, offering another fantastic alternative for busy kitchens.

I find the combination of warm, creamy polenta with a perfectly poached egg and a delicate drizzle of truffle oil absolutely irresistible. To complete the meal and add a touch of freshness, a side of lightly sautéed greens works beautifully. In this specific presentation, I’ve paired the polenta with another brilliant Paula Wolfert/Fine Cooking recipe for caramelized cabbage. While caramelizing cabbage takes a bit longer than a quick sauté, it’s an incredibly rewarding technique to master, especially if you ever find yourself with an abundance of cabbage, as I did a few weeks ago. The tender, sweet-savory cabbage provides a wonderful textural and flavor contrast to the smooth polenta.

Beyond these pairings, this versatile polenta is equally delicious with other savory dishes. It serves as an excellent base for sherry vinegar chicken, soaking up all the rich pan juices. It’s also magnificent with robust braised short ribs, providing a soft counterpoint to the tender meat. Most recently, I discovered how utterly delightful it is when spooned generously with hearty slow-cooker beans—a truly satisfying and comforting combination.

When it comes to the water quantity, you have a slight variation to consider. Using 5 cups of water will result in a polenta that takes a little longer to thicken, but ultimately yields an exceptionally creamy, almost pourable consistency, which is incredibly luxurious. Opting for 4 cups of water will still produce a beautifully creamy polenta, but it will thicken more quickly and result in a slightly firmer texture. Feel free to adjust based on your preference for thickness. Additionally, if you prefer to avoid dairy, you can substitute the milk entirely with water without compromising the delicious outcome.

• Butter, for greasing the baking dish
• 1 cup medium-coarse or coarse cornmeal, preferably stone-ground for superior flavor and texture
• 4 to 5 cups water (see notes on desired consistency)
• 1 cup milk (whole milk for richness, or use all water for a dairy-free option)
• 1 tablespoon unsalted butter or a good quality olive oil
• 1 teaspoon kosher salt, plus extra to season to taste
• Fresh eggs for poaching (plan for one per serving)
• A splash of white vinegar, essential for perfectly poached eggs
• Finely shaved Parmesan cheese, for serving (optional, but highly recommended for depth of flavor)
• Flaky sea salt and freshly ground black pepper, for seasoning
• A drizzle of high-quality truffle oil, for an elevated aroma and taste (optional)
• Sautéed greens (such as spinach, kale, or Swiss chard) served alongside, for a complete meal (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a large, ovenproof skillet or a Dutch oven with butter. Into this prepared pot, pour the cornmeal, water, milk, the tablespoon of butter or olive oil, and the kosher salt. Stir thoroughly with a fork or whisk until all ingredients are well blended. Don’t be concerned if the mixture doesn’t appear perfectly emulsified at this stage; it will come together during baking.
2. Place the uncovered pot into the preheated oven and bake for 40 minutes. After 40 minutes, carefully remove the pot from the oven, give the polenta a good stir, and taste it to adjust salt levels if needed. Return the pot to the oven and continue baking for another 10 to 20 minutes, or even longer, depending on your preferred consistency. For a very creamy, softer polenta, you might bake closer to 20 minutes; for a slightly firmer texture, less time may be needed. Once the desired consistency is achieved, remove from the oven, give it one final stir, and serve immediately. If you need to hold it, cover the pot to keep it warm.
3. To poach eggs: Fill a shallow saucepan with about 2-3 inches of water and bring it to a gentle boil. Crack individual eggs into separate ramekins or small bowls. Once the water is boiling, reduce the heat significantly so that the water is barely simmering – it should have very minimal movement. Add a splash of vinegar to the simmering water; this helps the egg whites set quickly. Carefully lower each ramekin close to the water’s surface and gently slide each egg into the water. Set a timer for 4 minutes. Using a slotted spoon, gently lift an egg out to check for doneness: the whites should be fully set, while the yolk should still feel soft and yielding to the touch for a perfect runny center. This may take a little practice to achieve your desired consistency. I typically poach eggs for 4 to 5 minutes, but the exact time can vary depending on the number of eggs cooking simultaneously and your stove’s heat retention. Adjust the heat as necessary to maintain a bare simmer throughout. Once cooked, transfer the poached eggs to a paper towel-lined plate to briefly drain any excess water.
4. To serve: Spoon generous portions of the warm, creamy polenta into individual bowls. If desired, sprinkle with delicate shavings of Parmesan cheese. Gently place a perfectly poached egg on top of each mound of polenta. Season with a pinch of flaky sea salt and freshly ground black pepper to taste. For an added layer of luxury, drizzle a few drops of truffle oil over the top. Serve immediately, optionally with a side of vibrant sautéed greens to complete this comforting and elegant meal.

For Instant Pot Polenta:

For a quicker method, you can adapt this recipe for an Instant Pot, offering similar hands-off convenience.

• 1 cup polenta
• 4.5 cups water
• 1 teaspoon kosher salt
• 4 tablespoons unsalted butter
• Freshly ground black pepper, to taste
• 3/4 cup grated Parmigiano Reggiano (approximately 1.5 ounces)

1. Combine the polenta, water, and salt directly in the Instant Pot liner. Secure the lid and set the valve to sealing. Cook on high pressure for 10 minutes. Once the cooking cycle is complete, allow a natural pressure release for 10 minutes before carefully performing a quick release of any remaining pressure. Uncover the pot and stir the polenta vigorously; a flat-bottomed whisk works exceptionally well for achieving a smooth consistency here. Stir in the 4 tablespoons of butter, season with freshly ground pepper to taste, and finally, incorporate the 3/4 cup (1.5 oz) of grated Parmesan cheese until fully melted and creamy. Serve immediately.

• This Instant Pot polenta adaptation draws inspiration from Sarah Copeland’s insightful cookbook, Instant Family Meals. We hope to delve into this convenient method further in an upcoming blog post!
• **Storage & Reheating:** Leftover polenta can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a saucepan with a splash of milk or water, stirring frequently, until creamy again. Alternatively, spread chilled polenta into a dish, cut into squares or rounds, and pan-fry or grill until golden for a different texture.