0 from 33 votes
THE BEST Soft Creamy Polenta
The easiest way to cook creamy soft polenta won't take hours of whisking or tending when it's cooked with just water and salt in the oven instead.
Cook Time
1 hr mins
Total Time
1 hr 30 mins
Servings: 8
Calories: 153 kcal
Course:
Side Dish
Cuisine:
Italian
Ingredients
- 2 cups coarse stone ground cornmeal
- 11 cups cold water
- 1 tablespoon kosher salt
- freshly ground black pepper
- grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Add the cornmeal to a large cast iron dutch oven or heavy bottom pot. Pour in 11 cups of cold water and add the kosher salt. While whisking, bring to a gently bubbling simmer to release the gluten and separate the grains.
- Cover with a lid and transfer the pot to the oven to bake for 1 hour. After an hour, use a wooden spoon to stir and release any of the polenta stuck to the corners or sides of the pot. Bake for another 15-30 minutes or until it's the consistency you like best. Remove from the oven, stir, and allow the polenta to sit for about 5 minutes before serving. Sprinkle with freshly grated Parmesan cheese and freshly ground black pepper to taste. *adapted from Christopher Kimball's Milk Street
Cup of Yum
Nutrition Information
Calories
153kcal
(8%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
874mg
(36%)
Potassium
128mg
(4%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Calcium
2mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 153
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 874mg | 36% |
| Potassium | 128mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.