Oven-Roasted Polenta

Oven-Roasted Polenta
Photo by Daniel Proctor


  • 1 tsp. salt; more to taste
  • 3 to 6 cups water (or half water, half milk), depending on the desired consistency
  • 1 Tbs. butter or olive oil
  • 1 cup medium-coarse or coarse cornmeal, preferably organic stone-ground

Heat the oven to 350°F. Grease a 3-qt. nonstick ovenproof skillet; pour in the cornmeal, water, milk (if using), butter, and salt and stir with a fork until blended. The mixture will separate and take more than half the cooking time to come together. Bake uncovered for 40 minutes. Stir the polent...

View full recipe at Fine Cooking


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