This no-fuss recipe creates a creamy, delicious polenta without the 25 minutes of constant stirring. Consider this recipe your blank canvas and add any herbs or cheeses you like to enhance the dish and the rest of your meal.

Tips:

• Rosemary and cream cheese are great substitutions for the cream and thyme. Mascarpone can also be subbed for the cream cheese.

• Use a pretty baking dish that you can just place on the table to save you some dishes.

Oven Baked Polenta

Serves 6

PREP 5 minutes

COOK 50 minutes

INGREDIENTS

6 cups water

1 1/2 cups polenta (coarse cornmeal) or yellow cornmeal

Kosher salt and freshly ground pepper

2 tablespoons butter

1 1/2 teaspoons minced fresh thyme

1/4 cup whipping cream

3/4 cup freshly grated Parmesan cheese

INSTRUCTIONS

1. Preheat oven to 350°F. Pour 6 cups water into 13x9x2-inch baking dish. Whisk polenta, 2 teaspoons of salt and pepper into water. Bake uncovered 40 minutes.

2. While the polenta is cooking melt the butter in the cream, adding the thyme and parmesan. After 40 minutes stir this mixture into the polenta and continue baking for another 10 minutes or until the liquid has been absorbed.

3. Allow the polenta to sit 5 minutes before serving. Adjust seasoning with salt and pepper. Enjoy.