Italian Oven-Baked Polenta with Parmesan and Sage
Creamy polenta baked with Parmesan cheese and fresh sage leaves for a comforting Italian side dish with a golden crust. This italian-inspired vegetarian (gluten free) ready in about 50 minutes pairs polenta (coarse cornmeal), water, teaspoon 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 polenta (coarse cornmeal)
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup grated Parmesan cheese
- 8 leaves fresh sage leaves
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 375°F. In a large saucepan, bring 4 cups water and 1 teaspoon salt to a boil.
- Step 2: Gradually whisk in 1 cup polenta, reducing heat to low. Cook and stir constantly for 5-7 minutes until thickened and creamy.
- Step 3: Remove from heat and stir in 2 tablespoons unsalted butter and 3/4 cup grated Parmesan cheese until fully incorporated.
- Step 4: Pour the polenta mixture into a greased 9x9-inch baking dish, smoothing the surface. Sprinkle the remaining 1/4 cup Parmesan evenly on top.
- Step 5: Tear 8 fresh sage leaves into small pieces and scatter over the polenta. Drizzle 1 tablespoon olive oil and sprinkle 1/4 teaspoon black pepper.
- Step 6: Bake for 25-30 minutes until the edges are golden and the top has a light crust. Let rest for 5 minutes before slicing and serving warm.
Frequently asked questions
How long does Italian Oven-Baked Polenta with Parmesan and Sage take to make?
Total time is about 50 minutes (10 min prep + 40 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 Sage?
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 polenta (coarse cornmeal) from drying out.
Can I substitute ingredients in Italian Oven-Baked Polenta with Parmesan and Sage?
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 Sage 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 Italian Oven-Baked Polenta with Parmesan and Sage gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
