Creamy Baked Parmesan Polenta

creamy-baked-parmesan-polenta
Photo by David Meredith
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 225 calories
    • Fat 14 g
    • Sat Fat 7 g
    • Cholesterol 109 mg
    • Sodium 820 mg
    • Protein 11 g
    • Carbohydrate 14 g
    • Sugar 0 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 262 mg
  • January 2013

Ingredients

  1. Check 4tablespoons unsalted butter, plus more for the baking dish
  2. Check kosher salt
  3. Check 1cup polenta (not instant or quick-cooking)
  4. Check 3 large eggs
  5. Check 1 1/4cups grated Parmesan (about 5 ounces)

Directions

  1. Heat oven to 350° F. Butter a 9-by-13-inch or another shallow 3-quart baking dish. In a large saucepan, bring 6 cups of water and 2 teaspoons salt to a boil. Gradually whisk in the polenta. Cook over medium heat, whisking often, until the polenta is very thick, 10 to 15 minutes.
  2. Remove from heat and whisk in the butter, eggs, and 1 cup of the Parmesan. Transfer to the prepared baking dish and sprinkle with the remaining ¼ cup of Parmesan. Bake until the top is set and golden, 30 to 35 minutes. Let cool for 10 minutes. Serve in the baking dish.