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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Oven-baking polenta is game-changing: just throw it in the oven, give it a stir 40 minutes later, bake it for 20 minutes more. For years, I've made Mark Bittman's "Polenta without Fear", which is also simple, but I prefer the hands-off nature of the oven-baked version.
1HR
Total Time
$1.39
Cost Per Serving
Ingredients
Servings
6
us / metric
![Medium Ground Cornmeal](https://www.sidechef.com/ingredient/cf394168-e844-4c4b-9ba5-ef5fc81540a9.jpeg?d=96x96)
1 cup
Medium Ground Cornmeal
or Coarse Ground Cornmeal
![Water](https://www.sidechef.com/ingredient/02b94080-fa4a-4b6d-a439-6d82bb36055b.jpg?d=96x96)
4 cups
Water
up to 5
![Distilled White Vinegar](https://www.sidechef.com/ingredient/6d048863-795f-4f35-935d-d8195d0bec19.jpeg?d=96x96)
1 splash
Distilled White Vinegar
![Shaved Parmesan Cheese](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
to taste
Shaved Parmesan Cheese
for serving
Nutrition Per Serving
VIEW ALL
Calories
105
Fat
3.4 g
Protein
2.8 g
Carbs
15.7 g