Baked Polenta 

Ingredient Notes

Polenta: Use 1 cup instant polenta (sometimes labeled "quick-cooking" or "Insta Polenta"). Instant polenta gives the same firm, sliceable texture as traditional versions in a fraction of the time. A quick cook on the stovetop helps the polenta thicken before it finishes baking to a golden crisp.

Here are a few quick notes that answer some common questions about polenta:

• What it is: Polenta is coarsely ground yellow cornmeal, a traditional Italian staple used to make creamy porridge or firm bakes like this one.
• Where to find it: Look in the grains, pasta, or international foods aisle of most grocery stores. Sometimes it's near rice and lentils, and it may be labeled as "corn grits."
• Which kind to buy: For this recipe, choose instant or quick-cooking polenta. Regular or stone-ground polenta works too, but it takes longer to cook and will need extra liquid.
• Can you use cornmeal instead? Yes, though the texture will be slightly finer and softer. Choose a medium or coarse-ground cornmeal, not fine.
• Shelf life: Store dry polenta in an airtight jar or container in your pantry for up to a year.

Bouillon Cube: Dissolve one vegetable or chicken bouillon cube into the boiling water to build a savory base. You can also use 4 cups broth in place of the water for deeper flavor.

Jalapeños: Two finely chopped jalapeños bring just the right heat. Remove the seeds for a milder kick, or swap in one serrano if you like extra spice.

Cheese: A mix of 1 cup grated Parmesan and 1 cup shredded mozzarella or Mexican blend makes the polenta rich, gooey, and flavorful. Feel free to sprinkle extra Parmesan over the top before baking for a crisp cheesy crust.

Butter: Use 1 tablespoon unsalted butter to generously grease your baking dish-it helps create those irresistible golden edges.

Tips, Tricks, and Alterations

• Customize the cheese: Try goat cheese, fontina, or extra Parmesan for a sharper flavor.
• Adjust the spice: Remove jalapeño seeds to keep it mild or add an extra pepper for more kick.
• Make ahead: Bake, cool, cover, and refrigerate up to 3 days. Reheat at 350 °F (175 °C) covered with foil until warmed through.
• Storage: Leftovers firm up beautifully-slice and sear for breakfast with eggs.
• Texture tip: The higher-heat 425 °F bake gives crisp edges and a creamy center. I tend to use this method when I'm serving the polenta with beans, since the firmer set and crispy edges complement their soft texture. When I plan to serve it with something rich and hearty like short ribs, I drop the oven temperature to 375 °F and bake for about 40 minutes instead-the result is a softer, creamier texture that contrasts beautifully with the meat.
• Optional add-ins: Stir in a splash of milk or cream with the water for even more richness, or fold in a handful of chopped sun-dried tomatoes or Italian seasoning for variety.

This baked polenta hits all my favorite notes-cheesy, cozy, and simple. With just a few minutes on the stove and a short bake in the oven, you get creamy comfort with minimal effort. It's one of those dishes that feels both rustic and special, whether I'm serving it to friends or just feeding a hungry Annette who can't stop asking for "that cheesy yellow thing."If you love simple, satisfying sides like this, check out my Black-Eyed Peas or Red Beans and Rice for the perfect pairing.