Oven-Baked Italian Herb Polenta with Parmesan Crisp

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

Creamy polenta baked with fresh Italian herbs and topped with a golden Parmesan crisp for a comforting side dish. This italian-inspired quick meals ready in about 50 minutes pairs polenta (coarse cornmeal), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 5 min Cook: 45 min Serves 6 Italian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil over medium-high heat. Gradually whisk in 1 cup coarse polenta, reducing heat to low.
  2. Step 2: Cook the polenta, stirring frequently with a wooden spoon, for 20-25 minutes until thickened and creamy.
  3. Step 3: Remove from heat and stir in 3 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tbsp fresh thyme leaves, 1 tbsp fresh oregano leaves, and 1/2 tsp black pepper until combined.
  4. Step 4: Preheat oven to 400°F. Transfer polenta to a greased 8x8-inch baking dish, smoothing the top evenly.
  5. Step 5: Sprinkle remaining 1/2 cup grated Parmesan cheese evenly over the polenta and bake for 20 minutes until a golden Parmesan crust forms on top. Let cool 5 minutes before serving.

Frequently asked questions

How long does Oven-Baked Italian Herb Polenta with Parmesan Crisp 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 Oven-Baked Italian Herb Polenta with Parmesan Crisp?

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 Oven-Baked Italian Herb Polenta with Parmesan Crisp?

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 Oven-Baked Italian Herb Polenta with Parmesan Crisp 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 Oven-Baked Italian Herb Polenta with Parmesan Crisp?

Italian quick meals 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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