Oven-Baked Polenta with Rosemary and Parmesan

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smooth polenta baked with fresh rosemary and sharp Parmesan cheese, creating a comforting and savory side dish with a golden crust. This Italian-inspired quick recipe (vegetarian), ready in about 45 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 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: 40 min Serves 4 Italian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a large saucepan, bring 4 cups water and 1 tsp salt to a boil over medium-high heat.
  2. Step 2: Slowly whisk 1 cup polenta into the boiling water to avoid lumps. Reduce heat to low and cook, stirring frequently, for 10-12 minutes until thickened and creamy.
  3. Step 3: Remove from heat and stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tbsp chopped fresh rosemary, and 1/4 tsp black pepper until fully combined.
  4. Step 4: Pour the polenta mixture into a lightly greased 9x9-inch baking dish, smoothing the surface with a spatula.
  5. Step 5: Bake uncovered for 25-30 minutes until the edges are slightly golden and a crust forms on top. Let cool for 5 minutes before slicing and serving.

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