If you’re looking for a tasty dinner recipe with minimal effort, then look no further! This delicious bake parmesan polenta is guaranteed to tantalise your taste buds and leave you wanting more.
With just a few simple ingredients and minimal fuss, you can have an Italian-inspired dinner on the table in no time.
The creamy polenta, topped with tangy parmesan cheese and herbs, makes for a comforting and flavourful meal that is sure to please the whole family. So let’s get started!
Ingredients (Serves 4)
- 2 cups coarsely ground cornmeal
- 1 teaspoon salt
- 4 cups water
- 3 tablespoons butter
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Preheated oven to 375°F (190°C)
1. Preheat your oven to 375°F (190°C).
2. In a large pot, bring the water, salt and butter to a boil.
3. Once boiling, reduce the heat to low and slowly stir in the cornmeal. Continue stirring until all the cornmeal is incorporated and the mixture thickens. This should take about 5 minutes.
4. Remove the pot from the heat and stir in the Parmigiano-Reggiano cheese, black pepper, garlic powder and paprika.
5. Pour the mixture into a greased 9-inch baking dish.
6. Bake for 25 minutes, or until golden brown on top.
7. Serve warm with your favorite toppings or sauces.
This Parmesan Polenta Bake recipe can be adapted to your own tastes. For example, adding tomatoes like the post below from Instagram shows.
The possibilities are endless when it comes to customizing this delicious dish!
Voir cette publication sur Instagram
The history of Bake Parmesan Polenta
Bake Parmesan Polenta is a classic Italian dish that dates back to the 1500s. It was originally made with cornmeal, which was cooked in boiling water and combined with Parmesan cheese and butter.
Today, it is commonly served as a side dish or as a main course. The texture of the polenta can range from creamy to firm, and can be served with a variety of savory accompaniments.
It is also a popular ingredient in baked and fried recipes, such as polenta fries and polenta cakes.