Italian Oven-Baked Polenta with Sage Butter and Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy polenta baked until golden and topped with aromatic sage butter and freshly grated Parmesan for a comforting Italian side dish. This italian-inspired vegetarian (vegetarian) ready in about 50 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.

Prep: 5 min Cook: 45 min Serves 4 Italian cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil over medium-high heat.
  2. Step 2: Slowly whisk in 1 cup coarse cornmeal, reducing heat to low. Cook, stirring frequently, for 20 minutes until thick and creamy.
  3. Step 3: Preheat the oven to 400°F. Stir in 2 tbsp unsalted butter and 1/4 cup grated Parmesan cheese into the polenta. Pour the polenta into a greased 8x8-inch baking dish and smooth the surface.
  4. Step 4: In a small skillet over medium heat, melt 2 tbsp unsalted butter and add 10 fresh sage leaves. Cook for 2 minutes until the butter browns slightly and the sage is crispy, then remove from heat.
  5. Step 5: Drizzle the sage butter over the polenta, sprinkle with remaining 1/4 cup Parmesan and 1/4 tsp black pepper.
  6. Step 6: Bake uncovered for 20 minutes until the top is golden and set. Let cool for 5 minutes before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Italian Oven-Baked Polenta with Sage Butter and Parmesan take to make?

Total time is about 50 minutes (5 min prep + 45 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 Sage Butter and Parmesan?

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 Italian Oven-Baked Polenta with Sage Butter and Parmesan?

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 Sage Butter and Parmesan 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 Sage Butter and Parmesan 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.

Related recipes