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 at the same time that the polenta is in the oven, so I can serve roasted vegetables on the side.
*You can use between 4 and 5 cups water. Four cups for firmer polenta and 5 cups for softer polenta.
Polenta Toppings:
I often also roast a sheet pan of vegetables while the oven is on and serve the veggies on the side. Many people like adding butter and cheese to polenta. See the blog post above for more topping ideas.
Oven-baked polenta needs to be made with medium or coarse ground cornmeal. Two brands I like are Albers and Bob's Red Mill. I haven't had luck with Arrowhead Mills Cornmeal, which is too finely ground.