Best 20 Sun Oven Baked Polenta Recipes

OVEN-ROASTED POLENTA

Steps:

• Heat the oven to 350°F. Grease a 3-qt. nonstick ovenproof skillet; pour in the cornmeal, water, milk (if using), butter, and salt and stir with a fork until blended. The mixture will separate and take more than half the cooking time to come together. Bake uncovered for 40 minutes. Stir the polenta, taste, add salt if needed, and bake for another 10 minutes. Remove from the oven and let the polenta rest in the pan for 5 minutes before pouring it into a buttered bowl to scoop out and serve or onto a wooden board or pizza peel to slice into wedges.

BAKED POLENTA

Steps:

• Preheat oven to 350 degrees F.
• Grease a half sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
• In a large pot bring to a boil 2 quarts of salted water. When water has reached a boil, reduce heat to medium high and slowly add the polenta, stirring constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

BAKED POLENTA

Steps:

• Preheat oven to 350 degrees F.
• Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
• In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
• Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
• Pour water into the prepared dish; stir in polenta and salt.
• Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

OVEN-BAKED CREAMY POLENTA

Steps:

• Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
• Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.

CRUNCHY CHEESY OVEN-BAKED POLENTA

Steps:

• Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
• In 1 1/2-quart saucepan, cook oil, butter and garlic over medium-high heat 2 to 3 minutes or until garlic is transparent (do not let garlic burn). Add whipping cream; heat to a slight simmer. Stir in Gorgonzola cheese until melted. Stir in pecorino-Romano cheese. Remove from heat.
• Cut polenta into 1/2-inch-thick slices. Arrange slices in pan. Ladle cheese sauce evenly over polenta; sprinkle with pepper. Sprinkle bread crumbs evenly over top.
• Bake uncovered about 15 minutes.
• Set oven control to broil. Broil 2 to 3 minutes or until top is golden brown. Garnish with basil. Serve warm.

OVEN-BAKED POLENTA

Steps:

• In a shallow 2-quart baking dish, mix 4 cups water, polenta, butter, and salt. Bake in a 350° oven for 40 minutes. Stir polenta and continue baking until creamy to bite, about 10 minutes longer. Stir again and let stand at room temperature for 5 minutes to thicken.
• Nutritional analysis per cup.

POLENTA SUNRISE

Steps:

• Brush an 8-by-8-2 1/2-inch glass baking dish with oil. Bring the water and kosher salt to a boil in a heavy, medium saucepan over medium heat. Add the polenta using a whisk to incorporate. Reduce the heat. Let simmer for about 10 minutes, stirring frequently. Add the cream, using a whisk to incorporate. Cook until the consistency is soft and thick, about 10 minutes. Remove from the heat and add the Parmesan cheese, using a whisk to incorporate. Pour the polenta into the prepared baking dish and spread evenly into the dish using a large spatula or the back of a large spoon. Refrigerate until chilled. To make the salsa: Mix the sun-dried tomatoes, basil, balsamic vinegar, garlic and pepper together in a small bowl.
• To Assemble: Preheat the oven to 300 degrees F. Trim the edges of the polenta and cut into 36 squares. Top each square with 1/2 teaspoon of the salsa. Place on a foil- or parchment paper-lined baking sheet. Bake until slightly warm, 8 to 10 minutes. Serve warm.

POLENTA SUNRISE

Steps:

• Brush an 8-by-8-by 2 1/2-inch glass baking dish with the oil. Bring the water and kosher salt to a boil in a heavy, medium saucepan over medium heat. Add the polenta using a whisk to incorporate. Reduce the heat. Let simmer for about 10 minutes, stirring frequently. Add the cream, using a whisk to incorporate. Cook until the consistency is soft and thick, about 10 minutes. Remove from the heat and add the Parmesan cheese, using a whisk to incorporate. Pour the polenta into the prepared baking dish and spread evenly into the dish using a large spatula or the back of a large spoon. Refrigerate until chilled.
• To make the salsa: Mix the sun-dried tomatoes, basil, balsamic vinegar, garlic, and pepper together in a small bowl.
• To assemble: Preheat the oven to 300 degrees F. Trim the edges of the polenta and cut into 36 squares. Top each square with 1/2 teaspoon of the salsa. Place on a foil- or parchment paper-lined baking sheet. Bake until slightly warm, 8 to 10 minutes. Serve warm.

CREAMY OVEN BAKED POLENTA

Steps:

• preheat oven to 425.
• in a dish with a lid whisk together water, cornmeal, salt& pepper.
• cover and bake 30 minutes, stirring halfway through.
• remove from oven, add milk, butter, marjoram, adjust seasonings with salt& pepper, whisk until smooth.
• serve.

SMOKY CREAMY POLENTA WITH SUN-DRIED TOMATOES

Steps:

• In a heavy bottom pot melt butter. Add onions season with the salt and cook for 3 minutes.
• Add pepper flakes if using, sun-dried tomatoes, garlic and cook until the aroma of the garlic is released, about 1 minute.
• Add Broth bring to a boil. Add chipotle sauce.
• Whisk in corn meal adding in a thin stream so not to clump stirring all the while. When all the corn meal is added lower the flame to medium.
• Stir with a wooden spoon till it comes from the sides of the pot. About 30 minutes. Add the brie and stir till melted and blended inches Or just mix so to leave some of the cheese still present!
• Ahh, the goodness of cheese! Watch this polenta change from just polenta to yummy, creamy, comforting polenta!

OVEN-BAKED POLENTA

Steps:

• Butter a shallow 2 1/2- to 3-quart baking dish, and set aside. Place stock or water and salt into a large saucepan, and bring to simmer. Remove pan from heat.
• Heat oven to 350 degrees. Slowly pour polenta into stock, stirring rapidly with a wooden spoon. Place pan on medium heat. Slowly bring to a boil, stirring constantly in same direction. Boil 5 minutes, continuing to stir.
• Pour polenta into buttered dish, and cover with buttered foil. Bake for 1 hour. Remove foil and serve.

SUN OVEN NO STIR POLENTA

Steps:

• Set Global Sun Oven out to preheat. Bring the water to boil in a dark, light-weight, lidded pot. Add the salt. Add the polenta in a very thin stream, keeping the water boiling and stirring with a whisk the entire time. When you have put in all the polenta, stir with a long-handled wooden spoon for 2 minutes; cover the pot and place in the Sun Oven until all the water has been absorbed, 1 1/2 to 2 hours. If serving immediately: Spray a large metal bowl with cooking spray. Turn the cooked polenta out of the pot and into the bowl. Let it sit for 10 t0 15 minutes, turn the bowl over onto a large round platter. It goes well with any stewed, braised, or roasted meat. If cooling for later use: Spray a 9-by 13-inch baking pan. Turn the cooked polenta out of the pot and into the pan. Let it cool at room temperature, and then turn the pan over onto cutting board. Wrap it tightly with plastic wrap and store in the refrigerator.

SUN OVEN BAKED POLENTA AND CHILI

Steps:

• Set Sun Oven out to preheat. Spray a baking dish with cooking set aside. Cut polenta into enough 1/2-inch thick slices to cover the bottom of the baking dish. Spread 1/2 of the chili over the polenta in the dish. Cover the chili with another layer of polenta slices and then another layer of chili. Finish with a layer of polenta slices. Cover the baking dish with tin foil and a dark tea towel. Bake in Sun Oven until heated through, 30 to 45 minutes. Remove the tea towel and the tin foil; sprinkle the cheese on top. Leave dish in the Sun Oven until the cheese melts, 3 to 5 minutes.

BAKED POLENTA WITH CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking pan with 1 teaspoon butter. Add 2 teaspoons Parmesan cheese to the baking pan and shake gently, back and forth, until the bottom and sides are coated with Parmesan, discarding any extra.
• Melt butter in a large skillet over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add flour and stir until well combined. Turn off heat and whisk in milk. Turn heat to medium-low and bring sauce to a simmer; cook until thickened, about 5 minutes. Season with salt and pepper.
• While sauce is thickening, mix together Cheddar cheese, Parmesan cheese, and bread crumbs in a bowl.
• Layer 1/2 of the polenta slices in the prepared baking dish and top with 1/2 of the sauce. Repeat with remaining polenta and sauce. Top with cheese mixture.
• Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

OVEN BAKED POLENTA WITH PARMESAN

Steps:

• Preheat oven to 450^F.
• Bring water to a boil and add 2 tsp salt.
• Bring water to a simmer.
• Gradually whisk in the cornmeal.
• Whisk smooth.
• Bring to a simmer, cover and place in the oven.
• Bake 1 1/2 hours, stirring every 15 minutes until thick and no longer gritty.
• Stir in the butter and the Parmesan cheese.
• Salt and pepper to taste.
• Serve with extra grated Parmesan cheese.

BAKED POLENTA WITH SAUSAGE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine water and milk in a large saucepan with polenta. Bring to a boil over high heat; add Parmesan cheese and butter. Stir constantly until thickened, about 3 minutes. Pour polenta into a large, round casserole dish, filling about 1 inch deep.
• Heat olive oil in a medium nonstick skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, and garlic in the skillet until sausage is browned and crumbly, about 10 minutes. Add wine, tomatoes, tomato paste, sugar, Italian seasoning, and oregano; cook over medium heat for 30 minutes.
• Pour tomato sauce mixture over polenta. Top with mozzarella cheese.
• Bake in the preheated oven until golden, about 20 minutes.

SUN OVEN BAKED POLENTA

Steps:

• The "sun oven no stir polenta" from my previous post turned out to be an extremely convenient food to have in the fridge. The other day when I was pressed for time I sliced it up and put together this quick vegetarian meal. You could use pretty much any combination of cheese and veggies, just layer them in an oiled baking dish and bake it in the GSO until the cheese has melted and the polenta begins to brown. On this particular day I used leftover mixed greens that had been sautéed in garlic and oil, gorgonzola and parmesan cheese, and, of course, polenta. If you don't have an oven bag handy you can seal the baking dish with foil and cover it with a tea towel.

CREAMY BAKED POLENTA

Steps:

• Preheat oven to 350ºF.
• Combine 4 cups of water, cornmeal, butter, salt and pepper in a 1 1/2 quart baking dish.
• Bake uncovered, on the top shelf of the oven for 40 minute.
• Remove the polenta from the oven, give it a stir, and bake for another 10 minute.
• Remove it from the oven again and this time stir in the provolone and salt and pepper to taste.
• Let it stand for 5 min before serving.
• Serve topped with the Parmesan cheese.

CRISP PARMESAN, OLIVE & SUNDRIED TOMATO POLENTA BITES

Steps:

• Pour the stock into a large saucepan and bring to the boil. Add the polenta, and stir continuously over a medium heat for 3-4 mins until thickened and just coming away from the edges of the pan. Add the olives, tomatoes, oil and most of the parmesan, and stir for a further minute until well combined. Season.
• Spoon the polenta mixture onto a lined swiss roll tray or baking sheet. Place another sheet of baking parchment on top and roll out to 1cm thick, then remove the top sheet of parchment and scatter with the remaining parmesan. Leave the polenta to cool at room temperature for 1 hr to set. Alternatively, if you're making it ahead, leave to cool and chill for several hours or overnight.
• Once the polenta has set, heat the oven to 200C/180C fan/gas 6. Cut or stamp the polenta sheet into shapes of your choice, and arrange on a baking tray lined with parchment. Bake for 25-30 mins until golden brown and crisp, and serve warm. Will keep for up to a day in the fridge.