Creamy, comforting, and irresistibly rich, Michael Pozzan’s Oven Polenta is the kind of dish that brings everyone to the table. Slow-baked with butter, mascarpone, and parmesan, it’s a simple yet luxurious side that pairs beautifully with hearty mains — or stands deliciously on its own. Enjoy every spoonful!
Ingredients:
- 1 cup Polenta (or cornmeal)
- 4 cups Chicken Broth
- 3-4 Tbsp Butter
- ½ tsp freshly ground Black Pepper
- Approx. 3 ounces Mascarpone or Teleme Cheese (add more or less as desired)
- 4-5 Tbsp Grated Parmesan Cheese
Instructions:
You will need an ovenproof 8”x 8” square Pyrex Dish OR a round 8”x 4” (2 qt) Souffle` Dish (which is my preference). Greasing the dish prior to baking is not necessary.
Preheat oven to 350 °
Add the Broth to the Dish. Slowly add the Polenta and ground Black Pepper
Stir in a figure “8” motion to combine.
Lay sliced butter on the top and bake for 40 minutes
Remove from oven and stir, being sure not to miss the edges.
Bake an additional 10 minutes
Remove from the oven and IMMEDIATELY add chunks of the Mascarpone/Teleme. Stir until almost melted. Add the Parmesan and stir again.
Let stand 5 minutes before serving.
Serves 4 to 6
Note: Add more Broth as needed to keep the polenta creamy and soft, or when reheating.
Suggested Pairing:
Annabella 2023 Napa Valley Merlot
