Polenta Recipe

Bring liquids to a boil

In a medium heavy-bottomed saucepan, bring 6 cups water, 1 cup whole milk and 1.5 teaspoons salt to a rolling simmer over medium-high heat.

Whisk in polenta

Slowly pour 2 cups coarse cornmeal into the simmering liquid in a steady stream while whisking vigorously to prevent lumps.

Cook gently

Reduce heat to low and cook the polenta, stirring frequently with a wooden spoon or silicone spatula, until thickened and creamy, 25–30 minutes. If it thickens too fast, add up to 1/2 cup additional hot water or milk to maintain a creamy texture.

Finish and enrich

Remove from heat and stir in 3 tablespoons unsalted butter, 1 tablespoon extra-virgin olive oil, 1/2 cup grated Parmesan, 1/2 teaspoon freshly ground black pepper and, if using, 1 beaten large egg. Taste and adjust seasoning.

Set in pan

Prepare a 9-inch (23 cm) springform pan or an 8x8-inch square baking pan by lightly oiling with 1 teaspoon nonstick spray or olive oil. Pour the hot polenta into the pan and use a spatula to smooth the top. Let cool slightly at room temperature until it firms, then cover and refrigerate for at least 2 hours (or up to overnight) to fully set.

Preheat oven

When ready to bake, preheat oven to 425°F (220°C). If you prefer broiling for the cheese finish, have the oven rack in the upper third of the oven.

Release and slice

Remove the set polenta from the pan onto a cutting board. If you used a springform pan, release the ring first. Slice the polenta into 6–8 wedges or 9 squares, depending on your pan and desired portions.

Arrange and oil

Place the polenta pieces on a parchment-lined baking sheet or lightly oiled ovenproof dish. Brush the tops lightly with 1 tablespoon extra-virgin olive oil to encourage browning.

Add sauce and cheese

Spoon about 2–3 tablespoons marinara sauce onto each polenta piece, spreading slightly but leaving a small border. Tear or slice fresh mozzarella (about 1–1.5 oz per piece) and place atop the sauce. Sprinkle with red pepper flakes if using.

Bake until bubbly

Bake in the preheated oven until the edges of the polenta are golden and the mozzarella is melted and bubbling, about 12–15 minutes. For a more browned cheese finish, switch to broil for the last 1–2 minutes—watch carefully to avoid burning.

Garnish and serve

Remove from oven, top with fresh basil leaves and chopped parsley or basil, drizzle a little extra-virgin olive oil, and serve warm. Optionally spoon additional warm marinara alongside.