Oven-Baked Polenta with Rosemary and Parmesan

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

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 meals (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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Frequently asked questions

How long does Oven-Baked Polenta with Rosemary and Parmesan take to make?

Total time is about 45 minutes (5 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 Oven-Baked Polenta with Rosemary 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 polenta (coarse cornmeal) from drying out.

Can I substitute ingredients in Oven-Baked Polenta with Rosemary 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 Oven-Baked Polenta with Rosemary 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 Oven-Baked Polenta with Rosemary 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