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Baked Polenta


  • 3 cups milk
  • 2 cups water
  • 1 1/2 cups yellow corn meal
  • 1 tsp salt, plus more for sprinkling
  • 1/2 cup Parmesan cheese
  • 2 tbsp flat leaf parsley, finely chopped
  • 1/4 cup olive oil
  • 1 cup marinara sauce, for dipping


  1. Bring the milk, water, and salt to a boil in a large saucepan over high heat. With a whisk, slowly pour corn meal into liquid stirring constantly.
  2. Turn down heat to low and continue stirring until the polenta thickens, about 2-3 minutes.
  3. Remove from the heat and stir in cheese and parsley.
  4. With a spatula, spread polenta out onto a baking sheet about 1/4-1/2 inch thick. Chill in the refrigerator for 1 hour.
  5. Preheat oven to 450 degrees.
  6. Line a clean baking sheet with parchment paper and set aside.  Using a cookie cutter, cut out shapes in polenta and place onto parchment-lined baking sheet.
  7. Using your fingers or a brush, rub each piece with olive oil and sprinkle with salt.
  8. Bake for 20 minutes or until golden brown.  After 10 minutes of baking, flip pieces over.
  9. Meanwhile, heat marinara sauce in a small saucepan.  Dip polenta pieces into marinara sauce and enjoy.