The traditional stovetop method for cooking polenta involves constant stirring. Instead, try this method for cooking polenta in the oven, adapted from Paula Wolfert; it takes almost no attention but comes out just as well every time, says Robert Lauriston:

9 cups water
2 cups coarse polenta
2 Tbsp. corn oil
2 tsp. salt

Put all ingredients in a dutch oven and stir until blended. Bake uncovered at 350 for 80 minutes; stir and bake another 10 minutes. This makes a moderately soft polenta. If you want it firm for slicing, use only 7 cups water.

Robert’s favorite polenta is Rustic Coarse Polenta Integrale from Anson Mills, which mills their products fresh to order.

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No-stir polenta

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