Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Oven-Roasted Polenta

Daniel Proctor

Servings: three to four as a side dish.

Thanks to Ed Fleming, owner of The Polenta Company, for permission to adapt the recipe printed on bags of Golden Pheasant brand polenta. Use only water and no milk if you’re making polenta to use a few days from now—it will keep better this way. If you’re doubling the recipe, double the cooking time.


  • 1 cup medium-coarse or coarse cornmeal, preferably organic stone-ground  
  • 3 to 6 cups water (or half water, half milk), depending on the desired consistency
  • 1 Tbs. butter or olive oil
  • 1 tsp. salt; more to taste


  • Heat the oven to 350°F. Grease a 3-qt. nonstick ovenproof skillet; pour in the cornmeal, water, milk (if using), butter, and salt and stir with a fork until blended. The mixture will separate and take more than half the cooking time to come together. Bake uncovered for 40 minutes. Stir the polenta, taste, add salt if needed, and bake for another 10 minutes. Remove from the oven and let the polenta rest in the pan for 5 minutes before pouring it into a buttered bowl to scoop out and serve or onto a wooden board or pizza peel to slice into wedges.


For soft polenta use 5 or 6 cups liquid; for firm polenta that can be cut out into shapes or sliced, use 3 to 3-1/2 cups liquid.


Rate or Review


  • Delora | 03/10/2018

    Found this recipe while looking for an alternative to the stand-and-stir routine usually recommended for polenta. Having not been fond of the texture of grits, no matter how finely or coarsely ground, I am now a convert. The slow baking totally changes the result. The polenta was creamy (half milk, half water, one tablespoon butter) and the corn had taken on a pillowy texture. Who knew polenta could be so addictive? Served with a mushroom and tomato ragout. Thank you for posting this great recipe!

  • NikkiR | 09/02/2016

    This is a genius recipe, and most importantly, I make polenta much more often because it's so easy. Make it for friends last night with a fresh tomato sauce, and I received rave reviews for how creamy and delicious the polenta was. I used 1 cup of milk and the rest water.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Vercelli, Italy (510)

The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks