Lazy Day Polenta

We love polenta, but on some days I have neither time nor energy for all that stirring. Baked polenta is the tasty answer - from start to finish it's done in the oven, and all in one dish.

To serve 2 or 3: (I have adapted this recipe from Paula Wolfert's The Slow Mediterranean Kitchen)


3 1/2 - 4 cups water (use less for firmer polenta, more for softer)

1 cup cornmeal (organic, medium stoneground works very well, regular yellow cornmeal, too)

1 TLBSP olive oil

1 scant tsp salt

Preheat oven to 350. Lightly oil 8 x 8 baking dish. Put all ingredients into the baking dish and stir well (stir very well to avoid overly salty areas). Bake for 1 hour. Remove from oven and let it rest for minimum 10 minutes. It has to set up or will be a bit soft.

I find it works best if I let it cool completely, then cut into squares which can be grilled or heated in the oven. I love this recipe; no endless stirring. It tastes great and has a lovely texture.

Paired with some briefly sauteed tomatoes and sausage and a nice Gamay, and there's a tasty, easy, supper.