Name: Toaster-Oven Creamy Parmesan Polenta
Total time: 1 h
Cuisine: ItalianEurope
Ingredients: 2½ cups boiling water, divided, plus extra as needed; ½ cup coarse-ground cornmeal; ½ teaspoon table salt; Pinch baking soda; 1 ounce Parmesan cheese, grated (½ cup); 1 tablespoon unsalted butter

Why This Recipe Works

We wanted to get creamy, smooth polenta with rich corn flavor—but without all the stirring. Coarse-ground cornmeal gave us the soft but hearty texture we were looking for when baking our polenta in the toaster oven. Adding a pinch of baking soda helped to soften the cornmeal’s interior, which cut down on the cooking time and also encouraged the granules to break down and release their starch in a uniform way, creating a silky consistency without stirring. Parmesan cheese and butter, stirred in at the last minute, ensured a satisfying, rich flavor. Avoid instant or quick-cooking products, as well as whole-grain, stone-ground, and regular cornmeal.

Before You Begin

For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. This recipe can be easily doubled using a 13 by 9-inch baking pan.

Instructions

Adjust toaster oven rack to middle position and heat oven to 325 degrees. Combine 2 cups boiling water, cornmeal, salt, and baking soda in greased 8-inch square baking dish or pan. Transfer dish to oven and bake until water is absorbed and polenta is thickened, 35 to 40 minutes, rotating dish halfway through baking.

Remove baking dish from oven. Stir in remaining ½ cup boiling water, then stir in Parmesan and butter until polenta is smooth and creamy. Adjust consistency with extra boiling water as needed. Serve.