Baked Polenta With Ricotta and Parmesan
This no-stir method produces an effortless polenta. The ricotta adds lightness and turns the polenta into an elegant side dish. It may be baked up to 2 hours in advance and reheated, if desired.
- Serves: 4 persons
- 1cup coarse polenta
- ½teaspoon kosher salt
- 2tablespoons extra-virgin olive oil
- 1cup fresh ricotta
- 1cup grated Parmesan
- Black pepper
Step 1Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
Step 2Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
Step 3After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don’t overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.