Shockingly Delicious Cooking Class: Easy Oven Polenta for #SundaySupper

by Dorothy Reinhold on April 28, 2013

Print This Post Print This Post Easy Oven Polenta on Shockingly Delicious

I’m not much for standing at the stove for 40 minutes, stirring things. (That’s why I like to do my caramelized onions in the Crock-Pot.)

So while I like to eat polenta (or cornmeal mush as we called it in my childhood), I just never seem to choose to make it. All that standing and stirring while the polenta cooks seems tedious. Mostly I’ve used my bag of polenta (which I keep in the freezer for freshness), to make polenta cake.

Easy Oven Polenta on back of Golden Pheasant bag But reading the back of the package of Golden Pheasant Polenta opened my eyes to a new technique — baking it. You should try this!

In a short recipe called “Enrico’s Easy Polenta,” we are told to heat our oven, we stir the polenta, water and salt together in a small baking dish, and we bake it unattended for nearly an hour. A quick stir, a little more baking, and we’re done. Easy enough!

We were delighted with the result, and this polenta made a nice bed for a roast chicken-cauliflower-olive dinner last night. You could also serve it with spaghetti sauce and a meatball, or go meatless with a mushroom-onion sauté.

Consider polenta next time instead of pasta.

Recipe: Easy Oven Polenta

Summary: Baking polenta in the oven is a revelation — so much less tedious than standing over a stove and stirring it.


  • Golden Pheasant Polenta on Shockingly Delicious1 cup polenta (I used Golden Pheasant Polenta)
  • 3 ½ cups warm water
  • ½ teaspoon kosher salt
  • 1 tablespoon butter (I used Kerrygold butter)
  • 1/4 cup grated Parmigiano-Reggiano cheese (or you can use grated Romano)


  1. Heat oven to 350 degrees. Mist an 8-inch square baking dish with nonstick spray. Pour polenta, water and salt in the dish and stir to combine and remove any lumps. Cut butter into small cubes and sprinkle on top; butter will float.
  2. Easy Oven Polenta done on Shockingly DeliciousBake, uncovered, for 50 minutes. Stir polenta (a dinner fork works well for this) and return to oven to bake for another 10 minutes. Remove from the oven and stir in the grated cheese. Allow to rest for a couple of minutes, then serve.
  3. Serves 6 as a bed for tomato, meat or vegetable sauce.


Adapted slighted from the back of the Golden Pheasant Polenta package.


See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

Preparation time: 5 minutes
Cooking time: 1 hour
Diet type: Vegetarian
Number of servings (yield): 6
Culinary tradition: Italian

Sunday Supper badgeThis week, our #SundaySupper cooks conquered our fears — the ingredient that had us quaking in our boots, the dish that mocked us, the elusive technique. I conquered polenta, and here are the other dishes  our team conquered. Try your hand at one of them, and see if you can declare victory, too!

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal
Easy Oven Polenta from Shockingly Delicious
Homemade Spiced Flour Tortillas from Chocolate Moosey
Naan from Hezzi-D’s Books and Cooks
Homemade Tofu from Kimchi MOM
Indian Moong Beans from Magnolia Days
Baked Lemon Coconut Risotto from Soni’s Food
Homemade Peanut Butter from Home Cooking Memories
Homemade Ricotta Cheese from Webicurean
Portuguese Chorizo Bread from Family Foodie
Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles
Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
Rice Burger from The Urban Mrs.
Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
Miso-Glazed Salmon from The Foodie Patootie
Penne with Mustard and Chives from My Other City By The Bay
Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
Spanish Baked Scallops from Momma’s Meals
Black Beans and Cheese Empanadas from Basic N Delicious
Pork Dim Sum from Small Wallet, Big Appetite
Venison Steak Gyros from Curious Cuisiniere
Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
Vegetarian Hortobagyi Pancakes from Happy Baking Days
Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen
Zebra Cake from That Skinny Chick Can Bake
Multilayer Bars from What Smells So Good?
Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
Homemade Vanilla Marshmallows from Vintage Kitchen
Strawberry Raspberry Fruit Leather from Juanita’s Cocina
Making Macarons – FAIL! from girlichef
Macaroons from Noshing With The Nolands
Fresh Strawberry Frozen Yogurt from The Messy Baker
Bircher Muesli from Peanut Butter and Peppers
Hello Kitty Rice Krispies from The Ninja Baker
Homemade Cinnamon Rolls from In The Kitchen With KP
Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
Ombre Mini Cakes from Daily Dish Recipes
Chocolate Dipped Madeleines from Big Bear’s Wife

Join the #SundaySupper conversation on Twitter today (April 28) talk all about conquering our fears in the kitchen. We’ll tweet throughout the day and share recipes and tips. Our weekly chat starts at 4 p.m. Pacific Time. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

{ 20 comments… read them below or add one }

Soni April 28, 2013 at 7:07 am

Ooh Polenta is also on my bucket list and this version sounds fantastic!On my to-do list 🙂


Dorothy Reinhold April 28, 2013 at 5:37 pm

Go for it!


Jen @JuanitasCocina April 28, 2013 at 7:04 am

It’s cornmeal mush here too! And just…yum!


Dorothy Reinhold April 28, 2013 at 5:39 pm

Just saying the phrase “cornmeal mush” makes me want some for breakfast tomorrow. With scrapple.


Tara April 28, 2013 at 7:01 am

Who knew it could be so easily made in the oven. Thanks for sharing!!


Dorothy Reinhold April 28, 2013 at 5:38 pm

This was a revelation to me!


susan April 28, 2013 at 6:39 am

I never make polenta at home but this method is so easy how can I not!


Dorothy Reinhold April 28, 2013 at 5:38 pm

You CAN’T *NOT* !


Renee April 28, 2013 at 6:10 am

I have to admit I have never made polenta. Grits, yes, lots of times. It’s time I switch over and make something new too. Nice to see there is an easy way for polenta without all the standing and stirring.


Dorothy Reinhold April 28, 2013 at 6:16 am

Yup, I just can’t picture myself standing and stirring. It HAS to be easier, and it turns out, it is!


familyfoodie April 28, 2013 at 6:02 am

I love Polenta and would never think to try baking it. What a great idea. I love that you have a list of all your #SundaySupper Recipes! That is awesome!


Dorothy Reinhold April 28, 2013 at 6:05 am

Thanks, Isabel. I like keeping track of things!


Jennifer @ Peanut Butter and Peppers April 28, 2013 at 5:59 am

Yum! Looks fabulous! I have the pre-made polenta and i have yet to use it. You inspired me! Love the recipe


Heather @girlichef April 28, 2013 at 5:46 am

Mmmm…looks delicious! I pretty much love it in any form (fried w/ syrup being my favorite).


Dorothy Reinhold April 28, 2013 at 6:06 am

Yeah, when I was a kid, my mother made “cornmeal mush” fried, and we put syrup on it. Yumfest!


FoodieArmyWife April 28, 2013 at 5:39 am

This could go onto my “challenge” list – because it is something that I have wanted to make, but haven’t gotten around to trying yet. It looks delicious!


Laura | Small Wallet, Big Appetite April 28, 2013 at 5:09 am

So polenta is one of those ingredients I just can’t get to turn out well. I love the idea of making it in the oven, I think I might be able to get a bit more success with this method. 🙂


Alaiyo Kiasi-Barnes April 28, 2013 at 5:08 am

We love polenta in our home, and you’re right that it’s a lot of stirring. I didn’t know it was possible to make polenta oven because of the stirring required on top of the stove. I’m definitely giving this recipe a try.

You added such quality ingredients (Kerrygold butter, etc.) to your polenta. I’ll bet it tastes amazing!



Dorothy Reinhold April 28, 2013 at 6:12 am

Oh yeah, especially on a dish as simple as this, a quality butter and cheese is really going to show off!


Jennie @themessybakerblog April 28, 2013 at 4:39 am

I love that you made an easy version of polenta. I’m with ya, I have too much energy to stand in one place stirring for 40 minutes. Love this!


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