Italian Oven-Baked Polenta with Parmesan and Rosemary
Creamy polenta baked until golden and crispy on the edges, infused with fresh rosemary and topped with sharp Parmesan cheese. This italian-inspired vegetarian ready in about 60 minutes pairs water, fine cornmeal (polenta), salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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
- 4 cups water
- 1 cup fine cornmeal (polenta)
- 1 tsp salt
- 2 tbsp unsalted butter
- 1 tbsp chopped fresh rosemary
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 400°F. In a large saucepan, bring 4 cups water and 1 tsp salt to a boil over medium-high heat.
- Step 2: Gradually whisk in 1 cup fine cornmeal in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon, for 20 minutes until thick and creamy.
- Step 3: Remove from heat and stir in 2 tbsp unsalted butter, 1 tbsp chopped fresh rosemary, and 1/3 cup grated Parmesan cheese until incorporated.
- Step 4: Lightly grease an 8x8-inch baking dish with 1 tbsp olive oil. Pour the polenta mixture into the dish, smoothing the top.
- Step 5: Sprinkle the remaining 1/6 cup Parmesan evenly over the surface. Bake for 25-30 minutes until the edges are golden and the top is set.
- Step 6: Let cool for 5 minutes before slicing into squares and serving warm.
Frequently asked questions
How long does Italian Oven-Baked Polenta with Parmesan and Rosemary take to make?
Total time is about 60 minutes (10 min prep + 50 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 Italian Oven-Baked Polenta with Parmesan and Rosemary?
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 water from drying out.
Can I substitute ingredients in Italian Oven-Baked Polenta with Parmesan and Rosemary?
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 Italian Oven-Baked Polenta with Parmesan and Rosemary for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Italian Oven-Baked Polenta with Parmesan and Rosemary?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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