This Parmesan Baked Polenta is a simple, comforting side dish that’s both versatile and naturally gluten-free.
Rich in plant-based protein and fiber, it offers a satisfying, low-saturated-fat option for everyday meals.
With just four ingredients and minimal prep, it’s perfect for quick dinners, meal prep, or pairing with your favorite mains—delivering a golden, cheesy delight every time.
Baked Parmesan Polenta
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 9-inch square baking dish
- Cooking spray or olive oil
Ingredients
- 3 cups low-sodium vegetable or chicken stock/broth
- ½ teaspoon kosher salt
- 1 cup cornmeal or polenta
- ¼ cup + 2 tablespoons grated Parmesan cheese
Instructions
- Prepare Your Baking Dish: Start by preheating your oven to 400°F (200°C). While the oven warms, take a 9-inch square baking dish and lightly coat it with cooking spray or brush it with a thin layer of olive oil. This ensures that the polenta won’t stick to the dish while baking, making it easy to cut into neat squares later. Set the prepared dish aside.
- Heat the Stock: Pour 3 cups of low-sodium vegetable or chicken stock into a medium-sized saucepan. Add 1/2 teaspoon of kosher salt. Place the saucepan over medium heat and bring the stock to a gentle simmer. Stir occasionally to ensure the salt dissolves evenly, and monitor the heat so it doesn’t boil too rapidly. A gentle simmer is ideal for gradually thickening the polenta without causing lumps.
- Slowly Incorporate the Cornmeal: Once the stock is simmering, reduce the heat slightly and begin whisking continuously. Gradually pour in 1 cup of cornmeal (polenta) in a slow, steady stream while whisking vigorously. This careful, gradual incorporation prevents clumping and ensures a smooth, creamy texture. Continue whisking until all the cornmeal is fully combined with the liquid.
- Cook Until Thickened: Maintain a gentle simmer and continue stirring frequently for 15–20 minutes. This is the most critical step for texture. The polenta will start to thicken and pull away slightly from the sides of the pan. You want it to become very thick and almost firm—think of a soft, moldable consistency that can hold its shape when spread in the baking dish. Stir often to prevent sticking and burning on the bottom of the pan.
- Add Parmesan Cheese: Once the polenta has reached the right thickness, remove the pan from heat. Stir in 1/4 cup of grated Parmesan cheese thoroughly. This adds a savory, nutty flavor and begins creating a creamy base for your baked polenta. Make sure the cheese melts evenly throughout the mixture for a consistent taste.
- Transfer Polenta to Baking Dish: Carefully spoon the thickened polenta into the prepared 9-inch square baking dish. Use a spatula or the back of a spoon to smooth the top evenly, pressing gently so the surface is flat and uniform. This helps the polenta cook evenly in the oven and makes cutting into squares easier after baking.
- Sprinkle Remaining Parmesan Cheese: Evenly sprinkle the remaining 2 tablespoons of grated Parmesan cheese over the top of the smoothed polenta. This layer will form a golden, slightly crispy crust when baked, adding texture and extra cheesy flavor to each square.
- Bake to Perfection: Place the baking dish in the preheated oven and bake for 20–25 minutes. The polenta should turn a lovely golden brown on top, and the edges may start to pull slightly away from the sides of the pan. This indicates that it’s perfectly baked. For an extra golden crust, you can broil for 1–2 minutes at the end, keeping a close eye so it doesn’t burn.
- Cool and Set: Remove the baking dish from the oven and allow the polenta to cool for 5–10 minutes. Cooling slightly helps it firm up further, making it easier to cut into neat squares without crumbling.
- Slice and Serve: Using a sharp knife, cut the baked polenta into 9 even squares. Serve immediately as a side dish with your favorite mains, or let it cool completely and refrigerate for meal prep. The polenta can be reheated in the oven, and you may want to sprinkle a little extra Parmesan on top before warming to restore that golden crust.
- Optional Tip: Polenta can be made ahead of time. Prepare, cool, and refrigerate it in the baking dish. When ready to serve, simply sprinkle the Parmesan on top and bake for an extra 5 minutes or until warmed through and golden.
Notes
- This polenta is naturally gluten-free, making it suitable for a variety of dietary needs.
- You can prepare the polenta in advance and refrigerate it in the baking dish; simply add the final Parmesan topping and bake before serving.
- For extra flavor, try adding herbs like thyme, rosemary, or a pinch of black pepper into the polenta before baking.
- Leftover baked polenta can be cut into strips or cubes and pan-fried for a crispy snack or side dish.
- Make sure to whisk constantly when adding cornmeal to prevent lumps and ensure a smooth, creamy texture.
Chef’s Secrets For Perfect Polenta
Achieving perfectly smooth and creamy polenta starts with slow, attentive cooking.
Always pour the cornmeal gradually into simmering stock while whisking to avoid lumps.
Stir frequently during simmering, scraping the bottom and sides to prevent sticking or burning.
Use a medium heat—too high will cook the outside too fast and leave a gritty center.
Finally, let the baked polenta cool slightly before slicing; this allows it to set fully, making cutting easier and producing clean, uniform squares.
Serving Suggestions For Delicious Meals
Parmesan Baked Polenta pairs wonderfully with a wide variety of dishes.
Serve alongside roasted vegetables or a fresh, crisp salad for a light, satisfying meal.
It’s also excellent with rich tomato sauces, hearty stews, or grilled meats for added texture and flavor.
For brunch or appetizers, cut the polenta into smaller squares, drizzle with olive oil, and serve with roasted mushrooms or sautéed greens.
This versatile dish can also double as a base for creamy sauces or toppings like sautéed seafood or pesto.
Storage Tips To Keep Fresh
Baked polenta stores beautifully and can be made ahead of time for convenient meal prep.
Allow the dish to cool completely, then cover and refrigerate for up to 4–5 days.
For longer storage, you can freeze individual squares in an airtight container for up to 2 months.
Reheat in a 350°F oven until warmed through and golden on top, or pan-fry slices in a lightly oiled skillet for a crisp, golden exterior.
Always allow polenta to cool slightly after baking to help it firm up for optimal texture.
Frequently Asked Questions
1. Can I use water instead of broth?
Yes, you can use water, but using vegetable or chicken stock adds depth and richness to the flavor. If using water, consider adding a pinch of extra salt and optional herbs for enhanced taste.
2. Is this recipe gluten-free?
Absolutely! Cornmeal (polenta) is naturally gluten-free. Just ensure that the Parmesan cheese and any additional ingredients are also labeled gluten-free if needed.
3. How can I make it extra creamy?
For a creamier texture, stir in a splash of milk, cream, or a dairy-free alternative just before transferring the polenta to the baking dish. This creates a softer, more indulgent consistency while still baking beautifully.
4. Can I bake it in a different dish size?
Yes, you can use an 8×8 or similar-sized baking dish. Baking time may vary slightly; check for a golden top and firm edges. Thicker polenta may require a few extra minutes to fully set.
5. Can I add other flavors or ingredients?
Certainly! Polenta is incredibly versatile. Try stirring in fresh herbs, garlic, sautéed mushrooms, or sun-dried tomatoes for extra flavor. You can also sprinkle different cheeses like Gruyère or Asiago on top for a unique twist.
