Ina Garten Parmesan Polenta

Ina Garten parmesan polenta is an easy, no-stir side dish she got from Paula Wolfert's memoir. You mix everything in a baking dish and let the oven do the work, no standing over a pot. It comes out creamy, loaded with Parmesan, ready for a family dinner.

The whisking step after the first 45 minutes is what makes this polenta smooth instead of lumpy. If it looks too thick at that point, add extra milk a splash at a time until you get a pourable, creamy texture.

Source: Go-To Dinners (2022)

Ina Garten Parmesan Polenta

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

55

minutes

Calories

365

kcal

Smooth, buttery polenta baked low and slow in the oven, then finished with a generous layer of freshly grated Parmesan cheese on top.

Ingredients

• 4 tablespoons (½ stick) unsalted butter, divided, plus extra for the dish
  

• 1 cup (fine) yellow cornmeal, such as Quaker
  

• 2 cups good chicken stock, preferably homemade
  

• 2 to 3 cups whole milk
  

• Kosher salt and freshly ground black pepper
  

• ½ cup freshly grated Italian Parmesan cheese, divided

Directions

• Preheat: Preheat the oven to 350 degrees.
• Mix and bake: Grease an 11 × 9 × 2-inch oval baking dish with butter. Melt 2 tablespoons of the butter. In the prepared dish, combine the cornmeal, chicken stock, 2 cups of the milk, the melted butter, 2 teaspoons salt, and 1 teaspoon pepper. Bake uncovered for 45 minutes.
• Whisk and bake again: Remove from the oven and whisk the polenta until smooth, adding extra milk if it's too thick. Dice the remaining 2 tablespoons butter, distribute it on top, and bake uncovered for another 10 minutes.
• Finish with Parmesan: Add ¼ cup of the Parmesan to the polenta and stir until smooth, adding more milk, ¼ cup at a time, if necessary. Sprinkle the remaining ¼ cup Parmesan and some pepper on top and serve hot.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk, Microplane zester grater, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this polenta ahead of time?

Yes, and it reheats well. Make the whole recipe, let it cool to room temperature, then refrigerate. When you're ready to serve, move it to a saucepan, add a splash of water or chicken stock, and warm it over medium-low heat until creamy again.

What can I use instead of chicken stock?

Vegetable stock works if you want to keep it vegetarian. You can also use water, but the flavor will be much more plain. The stock adds a savory depth that water can't match.

Do I need fine cornmeal or can I use coarse?

Stick with fine cornmeal like Quaker for this recipe. Coarse grind won't cook through in the same time, and you'll end up with gritty polenta. Fine cornmeal gives you that smooth, creamy result.

How long does leftover polenta keep?

It holds well for about 3 days in a sealed container in the fridge. The polenta firms up as it cools, which is normal. Just thin it out with a little stock or milk when you reheat on the stove.

Can I add other mix-ins besides Parmesan?

Fresh herbs like rosemary or thyme are great stirred in at the end. Goat cheese or mascarpone can replace some of the Parmesan too. Keep additions simple, because the beauty of this version is how few ingredients it needs.