Baked Creamy Polenta is an amazingly versatile, simple, buttery dish easy to make and flavored with tasty parmesan cheese.

No more stirring polenta on the stove! Oven-baked polenta cooks all by itself in the oven. It's creamy and comforting and everyone in the family can add their favorite toppings. I often roast a sheet-pan of vegetables tossed in olive oil while the polenta bakes so I can serve roasted vegetables on the side. The 1 hour of prep time is for soaking the polenta for 1 hour in water before it bakes. This is optional, but helps it cook faster and have a creamier texture.

For the easiest polenta we've ever made, we use this oven-baked recipe that doesn't require the constant stirring of stovetop polenta.

Baked San Gennaro Traditional Italian polenta is a great way to crisp up polenta rounds and use them as a springboard for your favorite recipes or an addition to your next meal. Top baked polenta rounds with your favorite toppings, eat as a snack, serve alongside a warm winter soup, or use them as a

Baked Polenta with Red Sauce: Inspired by Mike’s Kitchen in Cranston, Rhode Island, this Baked Polenta is both light and satisfying. It needs to cool for three hours before slicing and serving, making it ideal for making ahead to serve to a crowd.

These polenta cakes are fried to perfection so that the outside is beautifully crispy while the inside remains nice and soft! You can use leftover creamy polenta or just make the cakes entirely from scratch! Whip up your favorite polenta, allow it to chill and set, cut it into shapes, and fry it until golden! BakeItWithLove.com #bakeitwithlove #polenta #polentacakes #friedpolenta

This crispy baked polenta recipe is the best way to use leftover polenta. It's easy and quick to make and oh so tasty.

Love polenta but hate standing and stirring it over a hot stove? This hands-free method is the answer. Recipe: Lucy Corry Photo and styling: Carolyn Robertson For a creamier result, replace some of the hot stock with milk. Serves: 6 INGREDIENTS 1½ cups polenta 7½ cups hot vegetable stock (boiling water and a stock cube is okay) 2 tablespoons butter (or olive oil) METHOD Heat the oven to 200°C. Pour the polenta into a large, high-sided ovenproof dish. Slowly pour in the hot stock, whisking…

No more stirring polenta on the stove! Oven-baked polenta cooks all by itself in the oven. It's creamy and comforting and everyone in the family can add their favorite toppings. I often roast a sheet-pan of vegetables tossed in olive oil while the polenta bakes so I can serve roasted vegetables on the side. The 1 hour of prep time is for soaking the polenta for 1 hour in water before it bakes. This is optional, but helps it cook faster and have a creamier texture.