No-Stir Polenta
Published April 15, 2025
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 55 minutes
- Prep Time
- 5 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon extra-virgin olive oil
1 cup coarse-ground polenta (not instant or quick-cooking)
Salt
2 tablespoons unsalted butter, cubed
½ cup grated Parmesan cheese (optional)
Nutritional analysis per serving (4 servings)
32 grams carbs; 28 milligrams cholesterol; 299 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 14 grams fat; 2 grams fiber; 223 milligrams sodium; 10 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Drizzle the olive oil into a 10- to 12-inch cast-iron skillet or 8-inch square baking dish and use your hands to evenly coat the bottom and sides.
- Step 2
Combine the polenta, 1 teaspoon salt and 4 cups of water in the pan. Bake, uncovered, for 40 minutes.
- Step 3
Whisk in the butter and cheese, if using, and continue to bake for 5 minutes more. Whisk again, then taste and season with additional salt as needed. Serve immediately.
Private Notes
Comments
I've been baking polenta for years- it's an absolute breakthrough! One crucial thing this recipe leaves out is that you need to salt the water the polenta cooks in, not just at the end! Polenta cooked in plain water is oddly flavorless a way that salting afterwards does to fix. I stir in 1/2 to 3/4 tsp of salt at the very start, whisk the polenta at the 20 minute mark, and then whisk again, adding butter and parm, when done...
I’ve been cooking polenta in the oven for years. One handy tip is to have an oiled sheet pan ready when it comes out of the oven. I always make extra, and after serving, I spread the extra about 1” thick on the sheet pan. It sets up firm while we eat dinner, and can be cut into squares for easy reheating for another meal. Just sauté or grill.
We also having been baking polenta for years, adding salt to cooking liquid, and stirring midway to help things along. But our added trick is half water and half milk. Makes an incredibly creamy polenta!
As much as I appreciate the hands-off appeal of a "non-stir" oven method, the physics of energy consumption make the stovetop the clear winner here. Keeping a small burner on low heat to simmer a covered pot uses a fraction of the electricity required to preheat and run a massive oven at 175°C (350°F) for 45 minutes. Most of that oven energy goes toward heating 60+ liters of ambient air and insulated walls rather than the actual cornmeal. If you want the perfect middle ground—saving electricity (Greetings from high-energy-prices Germany!) without the endless stirring—I much prefer Mark Bittman’s stovetop approach, which takes only 30 minutes [https://insight-report.report/recipes/1013040-creamy-polenta-with-parmesan-and-sausage?unlocked_article_code=1.v1A.vlx-.YZ0U5dgL5ifg&smid=ck-recipe-iOS-share</a>]. It saves power, delivers perfect results, and avoids running a full-size oven unnecessarily.