display | more...

I feel that flamingweasel's method is too laborous (constant stiring) and scary (don't ever let it boil) to be practical. Too many people, I think, are put off by the traditional method of making polenta. However, it is too cheap and tasty to be ignored, and makes a great sidedish to ox tail stew, ragu, braised meats, and fried eggs. Luckily I have uncovered a much easier, hands off method for preparing polenta.


  • 1 cup of polenta (very roughly ground corn meal), AKA corn grits. My favorite brand is "Bob's Red Mill Corn Grits".
  • salt and pepper to taste.
  • 3-5 cups of liquid (water, stock, and/or milk) Milk makes it yummy
  • 1 tbsp. olive oil


  1. Preheat oven to 350 F.
  2. Grease a large oven proof pan with a tight fitting lid, cast iron skillet, or dutch oven works great.
  3. Pour the corn meal into the pan.
  4. Pour in the appropriate amount of liquid.
    • 3 cups for very firm polenta suitable for cooling, slicing and frying.
    • 4 cups for softish polenta suitable to be topped by a stew, braise, or ragu
    • 5 cups for a very soft polenta suitable for serving in a bowl topped with cheese or whatever you think sounds good.
  5. Add the salt,pepper and olive oil then mix it a bit. At this point it will be completely seperate. Never fear, it will all come together at about the 30 minute mark.
  6. Cook in the oven for 40 minutes covered.
  7. At the 40 minute mark, uncover, stir well and continue to cook for about 10 more minutes uncovered or until it looks done
  8. Remove from oven, let cool for 5 minutes and serve.