Rosemary Polenta Bake

    1 hour

    Baked polenta is a wonderfully creamy side dish that goes well with all kinds of meat dishes. Rosemary and parmesan cheese lend a subtle richness.

    47 people made this

    Serves: 12 

    • 2 3/4 cups (690ml) reduced salt chicken stock
    • 2 cups (500ml) water
    • 1 1/2 cups (375ml) milk
    • 3 cloves garlic, minced
    • 1 1/2 teaspoons chopped fresh rosemary
    • 1 teaspoon salt
    • 1 1/2 cups (300g) polenta
    • 1/2 cup (60g) grated parmesan cheese, or more if desired
    • 1 pinch salt and black pepper to taste

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. In a saucepan, bring to a boil the chicken stock, water, milk, garlic, rosemary and salt. Gradually whisk in polenta, set heat to medium-low, and simmer the polenta mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes. Remove from the heat, and stir in the parmesan cheese until well combined.
    2. Preheat oven to 190 degrees C. Grease a 2-litre baking dish. Spoon the polenta into the dish, adding more parmesan cheese if desired. Sprinkle the top with salt and pepper.
    3. Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.

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    Reviews in English (38)


    I grew up in an Italian family and polenta was common. I must confess, however, that I was always disappointed when Mom or Grandma served it because I hated it. (An understatement, for sure) I'm thinking if I had grown up with polenta THIS way I would have had a whole different attitude about it. Even more startling, Hubs hates polenta and he hates Parmesan cheese. I made him eat this anyway - he said I could make this anytime, and exactly as I made it tonight. The combination of water, milk and chicken broth? Excellent. (For the record, I like my polenta creamy, so I skipped the step of baking it)  -  11 Feb 2013  (Review from Allrecipes USA and Canada)


    This is good, but next time I think I will add more cornmeal. I like polenta a little drier. Since that is my personal preference I can't fault the recipe! I like the idea of the garlic and Parmesan cheese in the recipe!  -  30 Jan 2010  (Review from Allrecipes USA and Canada)


    I love grits and polenta. This is a fantastic recipe! So easy and so yummy. The garlic and parmesan are wonderful additions. I used 3/4 tsp dried rosemary, and although I do like rosemary, it was still a bit too perfumey, next time I"ll try a little less or as previously suggested, omit all together. I bet this would be good sliced and fried in some butter the next day too!  -  07 Feb 2010  (Review from Allrecipes USA and Canada)