Italian Oven-Baked Polenta with Parmesan and Sage Butter
Creamy oven-baked polenta enriched with Parmesan and topped with aromatic sage butter, perfect as a comforting side or vegetarian main. This italian-inspired vegetarian ready in about 50 minutes pairs polenta (coarse cornmeal), water, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 1/2 tsp sea salt
- 3 tbsp unsalted butter
- 1 cup grated Parmesan cheese
- 10 fresh sage leaves
- 2 tbsp extra virgin olive oil
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Bring 4 cups water to a boil in a large saucepan. Add 1 1/2 tsp sea salt, then slowly whisk in 1 cup polenta to prevent lumps.
- Step 2: Reduce heat to low and cook the polenta, stirring frequently, for 5 minutes until thickened but still loose. Remove from heat and stir in 3 tbsp unsalted butter and 1 cup grated Parmesan cheese until melted and creamy.
- Step 3: Pour the polenta into a greased 9x9-inch baking dish, smoothing the top with a spatula.
- Step 4: In a small skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add 10 fresh sage leaves and cook until crisp and fragrant, about 2 minutes. Remove sage and set aside; discard oil.
- Step 5: Dot the top of the polenta with the sage leaves and season with 1/2 tsp black pepper. Bake uncovered for 25-30 minutes until the edges are golden and the polenta is set.
- Step 6: Let cool for 5 minutes before slicing into squares and serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oven-Baked Polenta with Parmesan and Sage Butter 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 Butter?
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 Butter?
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 Butter 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.
What goes well with Italian Oven-Baked Polenta with Parmesan and Sage Butter?
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.
