
This is my new favorite way to make polenta. It is so simple and versatile. I found the basic recipe at dinnerthendessert.com. I’ve only ever made half Sabrina’s recipe because it makes too much for us. Even so, I’d say half her recipe still serves six people. I think we could get away with halving it again, but I’ve been pretty happy using up the leftovers (think eggs over polenta-yummy!). I think any kind of cheese would do, it just depends upon what you’re going to serve with it. I’ve used Parmesan. I’d like to see a slightly firmer product, but I’m working on it. I buy polenta, but Sabrina says you can use corn meal. Lastly, she also says you can stir in a lot of different things, like shallots or garlic or lemon. I haven’t yet tried that.
Since there are no wheat products in this, I think we can safely say it is gluten-free. I use polenta in the same way I use mashed potatoes.

- Ingredients
- 3 cups water
- 3/4 cup polenta
- 1 tsp. Kosher salt
- Dash pepper
- 1 or 2 Tbsp. butter
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan
Preheat oven to 350 degrees. Stir together water, polenta, salt, pepper, and butter in a 2-qt. baking dish. Bake, uncovered, at 350 degrees for 40 minutes. Remove from heat and stir in cream and cheese. Return to oven and bake another 10 minutes, uncovered. Serves 6.

6 comments
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February 6, 2019 at 1:23 am
authenticsimplifiedrecipes
This looks really delicious.
February 8, 2019 at 7:05 pm
Paula Lindstam
It IS really delicious. LOL!
February 7, 2019 at 4:19 am
jenniferguerrero1
I would love a bowl of that right now!
February 8, 2019 at 7:06 pm
Paula Lindstam
Me, too, but tonight we are having leftover Cuban Pork Roast made into enchiladas with homemade corn tortillas. I sense a corn theme here. Ha!
February 23, 2019 at 8:32 pm
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