u003cstrongu003eIs Cornmeal the Same as Polentau003c/strongu003e?

Polenta is a dish you make, not a type of ground corn. To make polenta, the main ingredient is cornmeal. Cornmeal is made by grinding dried corn kernels and is sold in three textures: fine, medium, and coarse. Traditionally, polenta is made from coarse ground cornmeal, and this is what a bag labeled as u0022polentau0022 should be. However, sometimes bags of cornmeal that are labeled as u0022polentau0022 are really medium-ground cornmeal. That's okay, too.

Can I use finely ground cornmeal to make polenta?

No. Don't use finely ground cornmeal to make polenta; it won't turn out. Also, don't use Masa Harina. Masa Harina is cornmeal made from corn kernels that have been soaked in lime water. It is used for tortillas and tamales, not polenta.

What is sliced polenta?

You can buy pre-cooked sliced polenta that's sold in tubes at the grocery store. If you're looking for a recipe that uses sliced polenta, then try my u003ca href=u0022https://www.kitchenskip.com/turkey-meatballs-baked-with-polenta-and-mozzarella/u0022u003eTurkey Meatballs Baked with Polenta and Mozzarellau003c/au003e.u003cbr/u003eu003cbr/u003eYou can also make your own sliced polenta by pouring baked polenta (or Instant Pot polenta) into a greased 8x8 pan and chilling it in the refrigerator until it's solid and sliceable.

Baked Polenta

Baked Polenta Recipe

Creamy polenta with toppings like sliced baked tomatoes, herbs, cheese and butter.

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5 from 2 reviews

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.

Author: Jenny Meier
Prep Time: 1 hour
Cook Time: 40
Total Time: 1 hour 40 minutes
Yield: 4 to 6 servings 1x
Category: One Pot Meals
Method: Baked
Cuisine: Italian
Diet: Vegetarian

Ingredients

Units Scale

1 cup polenta
4 1/4 cups water
1/2 teaspoon salt
Optional: 2 tablespoons olive oil or butter (I prefer butter)
Optional: 1 to 2 cups grated Cheddar, Fontina or Parmesan or crumbled feta or blue cheese
Optional: Sour cream or mascarpone cheese

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Instructions

Soaking the polenta is optional, but helps it cook faster with a creamier consistency. To soak, combine the polenta with the water and salt in a baking dish with a lid (like a Dutch oven). Let the polenta soak at room temperature for 1 hour.
Heat the oven to 400F.
Bake the polenta for 40 minutes with a lid. Don't stir.
Taste the polenta to see if it's done. It should be creamy and the water should be absorbed. The flavor shouldn't be bitter. If it's bitter, it's not ready yet.
If it's done, stir in butter or olive olive and cheese. Let it bake a few more minutes without a lid.
If the consistency is too thick for you, whisk in a small amount of boiling water or warmed milk.
When the polenta is done, add salt as needed and top the polenta with your favorite toppings.

Notes

Oven-baked polenta needs to be made with medium or coarse ground cornmeal, which should be labeled as "polenta" on the package. This recipe was tested with Bob's Red Mill polenta.

To make sliced polenta, pour the warm cooked polenta into an 8x8 or 9x9 square pan. Let it chill in the fridge until firm.

Instant Pot Polenta Recipe

Combine 3 3/4 cups water and 1/2 teaspoon salt in the Instant Pot. Add 2 tablespoons of either butter or olive oil. Press the "saute" button and bring the water to a boil. When the water is boiling, whisk in 1 cup of polenta. Seal the lid and cook for 9 minute at high pressure. Let the pressure release naturally (for about 20 minutes). Use a spatula to mix the polenta well, loosening it from the bottom of the pot. Stir in cheese if you like!

Find it online: https://www.kitchenskip.com/creamy-oven-baked-polenta-with-toppings/