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.

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/
1HR
Total Time
$1.39
Cost Per Serving
Ingredients
Servings
6
us / metric

1 cup
Medium Ground Cornmeal
or Coarse Ground Cornmeal

4 cups
Water
up to 5

1 splash
Distilled White Vinegar

to taste
Shaved Parmesan Cheese
for serving
Nutrition Per Serving
Calories
105
Fat
3.4 g
Protein
2.8 g
Carbs
15.7 g