Creamy Oven-Baked Polenta Recipe

• servings: 6 servings
• active time: 5 minutes
• total time: 55 minutes

Ingredients

butter for greasing

1 cup medium-coarse or coarse cornmeal, preferably stone-ground

4 to 5 cups water + 1 cup of milk (can just use five cups of water if no milk on hand)

1 tablespoon butter

1 teaspoon kosher salt, plus more to taste

1 bay leaf

shaved or grated cheese - gruyere, parmesan

sea salt, pepper

Directions

Heat the oven to 350°F. Grease a large ovenproof skillet or Dutch oven. Pour in the cornmeal, water, milk, bay leaf, butter, and salt, and stir with a fork or whisk until blended. The mixture will not look emulsified.

Bake uncovered for 40 minutes. Stir the polenta, taste, add salt if needed, and bake for another 10 to 20 minutes or longer—until it reaches the desired consistency you like.

Remove from the oven, stir, (add cheese if using) and serve immediately. Can also cover and keep warm until you are ready to serve.