Baked Polenta Gratin with Parmesan and Thyme
A creamy baked polenta layered with sharp Parmesan cheese and fresh thyme, finished with a golden crust. This italian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs coarse cornmeal (polenta), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup coarse cornmeal (polenta)
- 4 cups water
- 1 tsp salt
- 3 tbsp unsalted butter
- 1 cup Parmesan cheese, grated
- 1 tbsp fresh thyme leaves
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat the oven to 375°F. In a medium saucepan, bring 4 cups of water and 1 tsp salt to a boil over medium-high heat.
- Step 2: Gradually whisk in 1 cup coarse cornmeal while stirring continuously to prevent lumps. Reduce heat to low and cook for 20 minutes, stirring frequently until thick and creamy.
- Step 3: Remove from heat and stir in 3 tbsp unsalted butter, 1 cup grated Parmesan cheese, 1 tbsp fresh thyme leaves, and 1/2 tsp black pepper until fully combined and smooth.
- Step 4: Transfer the polenta mixture to a greased 8x8-inch baking dish, smoothing the surface with a spatula.
- Step 5: Bake uncovered for 25 minutes or until the edges are slightly crispy and the top is golden brown. Let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Polenta Gratin with Parmesan and Thyme take to make?
Total time is about 35 minutes (5 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Polenta Gratin with Parmesan and Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coarse cornmeal (polenta) from drying out.
Can I substitute ingredients in Baked Polenta Gratin with Parmesan and Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Polenta Gratin with Parmesan and Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Polenta Gratin with Parmesan and Thyme vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
