Easy Baked Polenta With Parmesan Cheese

Block of cooked cooled polenta being sliced.
Ian O'Leary / Getty Images
Ratings (12)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
296 Calories
26g Fat
11g Carbs
5g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Parmesan cheese and butter make this a rich and flavorful polenta. An authentic Italian polenta is the best choice, but yellow stone-ground grits or a medium grind cornmeal may be substituted.

Use the sliced baked polenta as a base for vegetables or a meaty sauce.


  • 4 cups water
  • 1 teaspoon salt
  • 1 cup yellow polenta or grits
  • 1/2 cup butter, melted
  • 1/2 cup fresh grated Parmesan cheese

Steps to Make It

  1. Butter an 7 1/2-by-4 1/2-inch loaf pan.

  2. Stir together 1 cup cold water, salt, and cornmeal. Using the top of a double boiler, bring 3 cups of water to a boil over direct heat. Stir in the cornmeal mixture gradually. Cook for five minutes. Place over boiling water and cook for 4 minutes, stirring often. Pour into the prepared loaf pan and chill until firm.

  3. Heat the oven to 350 F (180 C/Gas 4). 

  4. Remove from loaf pan and slice with a sharp knife. Place slices overlapping on a greased shallow baking dish.

  5. Pour the butter over the polenta and sprinkle with the Parmesan.

  6. Bake in the preheated oven, uncovered, for 20 minutes.