Is it really necessary to use coarse stone-ground cornmeal?

Yes, for the best texture and flavor. Fine or instant polenta cooks quickly but just isn’t as creamy or delicious. Stone-ground cornmeal slowly absorbs liquid, creating a luscious, custard-like consistency.

Can I make this recipe ahead of time?

Absolutely! This polenta can be made hours in advance. To keep it soft, keep warm over very low heat, stirring occasionally and adding splashes of water or milk as needed.

Why does my polenta have lumps or stick to the pot?

Lumps are often caused by adding cornmeal to hot liquid, so always start with cold water. For sticking, make sure you stir especially well when directed and scrape all corners of your pot to prevent bits from burning.

What if I don’t have a Dutch oven?

Any heavy-bottomed, oven-safe pot with a tight-fitting lid will do. A sturdy pot ensures even cooking and prevents scorching on the bottom.

The Best Soft Creamy Polenta Recipe

Description

This oven-baked creamy polenta recipe yields an ultra-soft, luscious texture with minimal stirring. Made with coarse stone ground cornmeal, water, and just a touch of kosher salt, this method brings out the pure flavor of polenta and lets the oven do most of the work. Serve with grated Parmesan and fresh black pepper for the perfect comforting side dish.

Ingredients

Units Scale

Polenta Base

2 cups coarse stone ground cornmeal
11 cups cold water
1 tablespoon kosher salt

To Serve

Freshly ground black pepper, to taste
Grated Parmesan cheese, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure an even, consistent cooking temperature for the polenta.
Combine Ingredients: Add the 2 cups of coarse stone ground cornmeal to a large cast iron Dutch oven or heavy-bottomed pot. Pour in 11 cups of cold water and add 1 tablespoon of kosher salt.
Simmer and Whisk: While whisking to prevent clumps, bring the mixture to a gently bubbling simmer over medium heat. This process releases the gluten and helps separate the grains for a creamier result.
Bake the Polenta: Cover the pot with a lid and transfer to the preheated oven. Bake for 1 hour without disturbing.
Stir and Continue Baking: After an hour, carefully remove the pot and use a wooden spoon to stir the polenta, scraping up any bits stuck to the corners or sides of the pot. Return to the oven and bake, uncovered, for an additional 15–30 minutes, until the polenta has reached your desired creamy consistency.
Rest and Serve: Remove the pot from the oven, stir the polenta well, and allow it to sit for about 5 minutes to thicken slightly. Serve hot, topped with freshly grated Parmesan cheese and a sprinkle of black pepper.

Notes

For best texture, use coarse stone ground cornmeal rather than instant or fine types.
Stirring after the first hour helps achieve a super creamy finish and prevents sticking.
The polenta thickens as it cools, so if it becomes too thick, stir in a splash of hot water or broth before serving.
Feel free to enrich the finished polenta with a tablespoon of butter or a drizzle of olive oil for extra flavor.

Nutrition

Serving Size: 1/8 recipe
Calories: 160
Sugar: 0g
Sodium: 900mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 4g
Cholesterol: 5mg