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Baked Polenta with Cheese and Herbs

  • Author: Truly Grass Fed
  • Prep Time: 45min
  • Total Time: 1h 30min
  • Yield: 4 1x


This baked polenta recipe is simply delicious. It is a good option both as a side dish or as a main dish.

The polenta can be stored for up to 24h and go to the oven for about 45 minutes before serving.



  • 4 cups vegetable stock or water
  • 1 cup cornmeal
  • 2 tbsp Truly Grass Fed unsalted butter
  • 1 clove of garlic, grated
  • 4 tbsp basil, chopped
  • 1 ½ tbsp rosemary, chopped
  • 6 oz sharp cheddar cheese, grated
  • Salt and pepper to taste
  • Butter to grease


  1. For the polenta, heat the water, cornmeal, and salt in a medium pan, constantly stirring, until the mixture is thoroughly combined and begins to thicken. Cover the pan and, stirring every 10 minutes with a wooden spoon, let it cook for another 30 minutes, until polenta is smooth, creamy, and pulls away from the sides of the pan.
  2. Heat the oven to 350ºF/medium/180ºC (medium).
  3. Grease with butter a medium baking dish (about 10 inches).
  4. Heat the butter, add the garlic and let it be fragrant. Add the heated butter with garlic to the polenta.
  5. Adjust the salt and pepper.
  6. Place the polenta in the baking dish and take it to the oven
  7. Bake it for about 1 hour or until golden and crispy on the edges.