Easy Polenta

    20 min

    This recipe is as easy as polenta gets! It is started on the hob, then finished in the oven with your favourite pasta sauce. My family love this recipe. Top with additional Parmesan cheese if desired.

    172 people made this

    Serves: 6 

    • 475ml milk
    • 475ml chicken stock
    • 140g polenta (corn meal)
    • 80g grated Parmesan cheese
    • 500g pasta sauce, or your favourite recipe

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 23cm square baking dish.
    2. In a large pot, combine the milk and chicken stock. Bring to the boil over medium-high heat. When it is at a rolling boil, gradually whisk in the polenta, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
    3. Pour the polenta into the prepared baking dish, and spread pasta sauce over the top.
    4. Bake for 10 minutes in the preheated oven, or until sauce is bubbling.

    Make it a main dish

    Make this a main dish by pan frying chipolata sausages with some onions, and garlic and peppers if desired, then adding to the baking dish before topping with the pasta sauce.

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    Reviews in English (133)


    I'd give this 20 stars if I could! My parents are from Italy and polenta was a staple when we were growing up. Adding chicken broth instead of the traditional water gives it a WONDERFUL flavor. I've also made it using cream instead of milk (yum!), and I've just sprinkled a little cheese on top instead of mixing a whole cup of it in. It's also good with sauteed mushrooms on top. A very good basic recipe - thanks Jaquita!!!  -  13 Feb 2006  (Review from Allrecipes US | Canada)


    This is an excellent basic polenta recipe. Polenta has a history aa a staple in the Northern Italian diet - especially in the Asiago area - the home of my maternal grandparents. The terms "polentone" - meaning "full of polenta" and "mangiapolenta" meaning "eat polenta" are used by Southern Italians in reference to those of Northern Italy. The following recipe modifications will bring polenta to an even more elevated level: Bring 4 cups of milk with 0.5 cup of whipping cream to a boil without scalding. Reduce the mixture to a simmer. Slowly add 1 cup of Quaker cornmeal. With a wooden spoon, stir the mixture.In the old days, the stirring was alloted to the man of the house - the thickening cornmeal can become quite resistant to stirring. Lumps will have a tendency to form. I have found that an electric hand blender will obviate these problems and will result in a smooth, lumpless (homogeneous), creamy polenta. I continue the process for 30 to 45 minutes. I then add 4 TBS of butter to the hot polenta and continue with the blender for another 5 minutes. I then add 0.5 cup of grated pecorino romano cheese. I continue with the blender for another 5 minutes. The finished polenta is then poured onto a large buttered platter. After the polenta has hardened, it is cut - like a pie - into sections and served with a variety of toppings. Left-over polenta can be served for breakfast: powder the slices with flour, fry in butter, and serve with maple syrup.  -  05 Dec 2008  (Review from Allrecipes US | Canada)


    Great recipe, and EASY! I used homemade chicken stock, and fresh parmesan cheese, and the flavour was outstanding. To modify for regular polenta, omit the tomato sauce and chill after baking to set.  -  27 Mar 2007  (Review from Allrecipes US | Canada)